Tuesday, June 24, 2008

Greens, Beans and Sausage Soup

Remember the greens I made?

I had a lot leftover, after only consuming what went on our hamburgers, so I decided to make soup out of them. This is another typical dish from my hometown that I enjoyed growing up.

Greens, Beans and Sausage Soup

makes 4 servings

olive oil

5-6 cloves of garlic, chopped
1 15-ounce can cannelini beans (or other white beans of choice)
1 cup water

1 cup chicken stock or broth

3-4 cups cooked leftover italian greens

1/2 pound medium italian sausage, without casings, shaped into small meatballs

In a soup pot, saute garlic in olive oil over a medium flame for about 30 seconds, or until fragrant. Add beans, water, stock and leftover greens and cover. Bring to a simmer and reduce heat to low.

Add sausage and simmer, covered, for 15-20 minutes or until sausage is cooked through, stirring occasionally.

Serve piping hot with bread for sopping up the delicious liquid.

This recipe is perfect for altering. Add other vegetables you may have on hand, cooked small pasta or even potatoes to this warming soup. Perfect for any time of year, and certainly very quick to prepare!

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