It’s been getting pretty chilly in Buffalo (queue the snowing in July jokes) so, oh baby, does this soup hit the spot on those frigid days! The white wine and spicy chicken sausage really help to pack a flavorful punch into each bite. It’s so hearty that it’s more like a stoup (stew + soup), rather than a soup, but we’ll keep it simple for now and stick with calling it a soup.
White Bean Soup with Sausage and Collard Greens
- 2 tablespoons olive oil
- 1 pound spicy chicken sausage, casings removed
- 1 onion, diced
- 3/4 cup carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 3 potatoes, halved and sliced with skins on
- 4 cups chicken broth
- 2 cups water
- 1 cup dry white wine, Chardonnay
- 1 16 ounce can cannellini beans, rinsed and drained
- 2 cups finely chopped collard leaves, thick stems removed
- salt and pepper to taste
Heat the olive oil in a large stock pot over medium heat. Add sausage. Using a wooden spoon or similar, break it up into smaller pieces and cook until no longer pink. Add in the onions, carrots, celery and garlic, and cook for 5 minutes. Stir in the potatoes and rosemary. Add the chicken broth, water and white wine and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannellini beans, collard greens, salt and pepper. Simmer covered for 30 more minutes.