White Bean Soup with Sausage and Collard Greens

White Bean Soup with Sausage and Collard Greens

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.

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Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Our farm share recently provided us with a TON of peppers that they wanted to pick before the first frost. I ended up cutting and freezing most of them, but I decided to try roasting a few, too. This was my first attempt and it was pretty easy to do, but rather time consuming from start to finish. The best part for me was picking off the skins after the peppers had cooled down. My husband loves to get on me about always picking at things, like my cuticles or grosser things that we don’t need to get into right now. So it only makes sense that I’d find picking off pepper skins enjoyable. Can you say weirdo?!

Roasted Red Pepper and Gorgonzola Dip

  • 3 red carmen peppers, halved with stems and seeds removed
  • 2 ounces of gorgonzola cheese
  • 1/4 cup shredded mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup plain greek yogurt
  • handful of fresh oregano
  • salt and pepper to taste

Place peppers, cut side down, on a foil-lined broiler pan. Set broiler setting to high and place peppers under heat for 5 minutes. Remove from broiler when the skins are bubbly and charred. While hot, carefully place peppers in a ziplock bag, seal and set aside for 20 minutes. When cool, remove as much of the skins as you can from the peppers. They should easily ‘pinch’ off, but if they don’t that’s ok. Chop the peppers into smaller pieces and place in the bowl of a food processer with remaining ingredients. Pulse until almost smooth. This can be served hot or cold. If serving warm, place mixture in an oven safe dish and bake for 20 minutes at 400 degrees or until bubbly.

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