White Bean Soup With Andouille And Collards Recipes

COLLARD GREENS AND BEAN SOUP

Steps:

• Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
• Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.

KALE AND WHITE BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat.
• Add garlic, celery, onion, 1½ teaspoons salt, and ½ teaspoon pepper, and then cook, stirring occasionally, until tender, 4 to 6 minutes.
• Add beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
• Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
• Remove the Parmesan rind. Stir in lemon juice and sprinkle with shaved Parmesan before serving. Serve with the bread.

WHITE BEAN SOUP WITH ANDOUILLE AND COLLARDS

Steps:

• In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
• Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
• Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
• Drizzle with the olive oil and serve with bread sticks.

COLLARD GREEN AND WHITE BEAN SOUP

Steps:

• Heat oil in a large heavy pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken broth, cannellini beans, collard greens, vinegar, and Italian seasoning and bring mixture to a boil. Reduce heat to medium-low, cover, and simmer until collard greens are tender, 40 to 45 minutes.

SLOW COOKER WHITE BEAN SOUP WITH SAUSAGE AND COLLARD GREENS

Steps:

• In a 4-6 quart slow cooker (mine is a 6.5 quart and it turned out great), combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
• Cover and cook until the beans are tender, on LOW for 7 to 8 hours or HIGH for 4-5 hours.
• minutes before serving, remove and discard the thyme sprigs and add the collard greens. Cover and cook until the greens are tender, about 15 to 20 minutes. Stir in the vinegar and salt and pepper to taste.
• Drizzle with olive oil, if desired.