WEEKDAYS 1e|12p|c

Michael Symon's White Bean and Collard Greens Soup

MicahelSymonWhiteBeanCollardGreenSoup
Stay in and stay warm with Michael's white bean and collard greens soup!
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by : Michael Symon
On a cold winter's night, is there anything better than staying in? This delicious dish will keep you and your family warm and cozy!
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things you'll need.
ingredients
  • 1/4 cup Olive Oil
  • 1/2 pound Sweet Italian Sausage (casings removed and filling broken up)
  • 2 1/2 cups Onion (small dice)
  • 1 teaspoon Chili Flakes
  • 12 cups Low Sodium Chicken Stock
  • 1/2 pound (1 cup) Dried Navy Beans or Great Northern Beans
  • 1 Bay Leaf
  • 1  15.5 oz Can Cannellini Beans
  • 8 cups Collard Greens Leaves (washed and roughly chopped)
  • Pecorino Romano (grated for garnish)
  • Salt and Pepper (to taste)
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1/4 cup Olive Oil
    2 1/2 cups Onion (small dice)
    Salt
    instructions Place a soup pot over medium high heat and add the olive oil. When the oil is hot, add the onions with a large pinch of salt. Cook the onions until they start to soften, about 3 minutes.
  • step 2
    ingredients 1/2 pound Sweet Italian Sausage (casings removed and filling broken up)
    1 teaspoon Chili Flakes
    instructions Next add the sausage, breaking it up into smaller pieces as you add it to the pot. When the sausage starts to brown, add the chili flakes, and cook for another minute.
  • step 3
    ingredients 12 cups Low Sodium Chicken Stock
    1/2 pound (1 cup) Dried Navy Beans or Great Northern Beans
    1 Bay Leaf
    instructions Add the chicken stock, dried beans, and bay leaf, and bring the liquid up to a gentle boil. After the soup comes up to a boil, reduce it to a simmer and cook for an hour on medium low heat, stirring occasionally.
  • step 4
    ingredients 1  15.5 oz Can Cannellini Beans
    instructions After an hour, add the can of cannellini beans with their liquid. Cook for another 30 minutes.
  • step 5
    ingredients 8 cups Collard Greens Leaves (washed and roughly chopped)
    Salt and Pepper (to taste)
    instructions After 30 minutes, add all of the collard greens to the pot with a little more salt and pepper. Cook for another 10 minutes.
  • step 6
    ingredients Pecorino Romano (grated for garnish)
    instructions To serve, ladle the soup into bowls and grate a good amount of cheese over the top!