Collard Green Soup

A delicious and easy soup recipe made with chopped collard greens, carrots, onions, Italian sausage, and white cannellini beans.

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 310kcal

Author Amee

1 lb mild Italian sausage casings removed (or buy it ground)
1 tbsp extra virgin olive oil
1 onion chopped
3 large carrots peeled and chopped (I love to use rainbow carrots for a pop of color)
2 cloves garlic minced
8 cups chicken broth or chicken stock (I do not use low-sodium for better flavor, but go with your preference)
16 oz bag Nature's Greens® collard greens -pick through and remove any large hard stems
1 tbsp green Tabasco sauce
2 tbsp good quality balsamic vinegar
salt and pepper to taste (more salt will be needed if you use a low-sodium broth)
19 oz can white cannellini beans, drained and rinsed

Heat olive oil on medium heat in a large pot or dutch oven.
Add sausage and cook, stirring occasionally, until no longer pink, about 10 minutes.
Remove sausage from pot and set aside.
Add carrots, onions, and garlic to the pot and cook, stirring often, about 5 minutes or until onions are soft.
Add sausage back to the pot and all remaining ingredients, except beans.
Cover the pot with a lid and bring to a boil.
Reduce heat to medium-low, vent lid, and cook for 20 minutes.
Add beans and cook for another 10-15 minutes.
Serve with crusty bread or a baguette, for dipping, freshly grated parmesan cheese, and hot sauce.

Prep the greens – If you have a fresh bundle of collard greens, remove the tough stems and cut the leaves into bite-sized pieces. Even with pre-chopped bag collard greens, removing the tough stems is a good idea, as they won’t become tender. Don’t worry about the smaller, thinner stems. They will soften nicely as the soup simmers.

Deglaze the pot – Don’t leave the browned bits behind after cooking the sausage and veggies! Deglaze the pot with a splash of broth or dry white wine to incorporate all that extra flavor into your soup.

Enhance flavor – For an extra depth of flavor, toss a bay leaf or a sprig of thyme or rosemary into the pot while the soup simmers. Just remember to remove it before serving.