White Bean, Sausage and Collard Greens Soup

1/4 C. olive oil
1/2 C. diced onion
2 garlic cloves, minced
1/2 Pound Sweet Italian Sausage ( I used the turkey variety)
1 t. red chile flakes
10 C. low sodium chicken broth
1 C. dry navy beans
1 Bay leaf
1 15 oz. can white canellini beans
2 C. collard greens, chopped small (or kale or spinach)
Pecorini Romano cheese, shaved


Use large soup pot and heat olive oil. Add diced onion and garlic and pinch of salt.  Cook til onions and garlic are soft, about 3 min.  


Peel the sausage, discard the casings. Break up the sausage as you put it in the pot.  Crumbled is good. Brown the sausage til cooked through.  Add the chile flakes. 


Add the chicken broth, and dried navy beans, with Bay leaf.  Bring to boil and then cook on medium for 1-2 hours till navy beans are almost done.  Add the cannelini beans and cook another 30 minutes. Test all the beans and make sure they are cooked through. Mine took a bit longer.  After the beans are done, throw in the collard greens with a little salt and pepper to taste.  Simmer for 10 minutes til they wilt.  (the recipe called for 8 C. of the greens but that was way too much for us.  The kids were not thrilled with the greens but I thought they had a good taste and texture mixed in!)


Serve with grated Pecorini Romano cheese on top.


Serves 8.