White Bean Soup with Andouille & Collard Greens

White Bean Soup with Andouille & Collard Greens
Photo by Judd Pilossof


  • 4 cups reduced-sodium chicken broth
  • Two 15-oz. cans cannellini or other white beans, drained
  • 1 Tbs. sherry vinegar or red wine vinegar
  • 1 Tbs. olive oil
  • 1 bunch fresh collard greens, washed well, tough stems removed, and chopped, or two 10-oz. packages frozen chopped collard greens, thawed
  • 1 cup chopped yellow onion
  • Table salt and freshly ground black pepper to taste
  • + 1 more ingredients
    • 12 oz. andouille or chorizo sausage, diced

Heat the oil in large saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the broth and bring to a simmer. Using a fork, slightly mash most of the white beans and add to the pan. Simmer for 5 m...

View full recipe at Fine Cooking


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