Name: Winter Greens and White Bean Soup
Yield: 1 servings
Ingredients: 3 bunches of winter greens (mustard, chard, kale, collards, etc.); 1-2 tablespoons olive oil; 1 brown onion, chopped; 1 tablespoon fresh garlic, chopped; 1 pint grape tomatoes, halved; 1 teaspoon dried thyme; 2 teaspoons dried oregano; 1 bay leaf; 1-2 links of Italian sausage, sliced into rings; 4 cups low-sodium broth (vegetable or chicken); 1 (14.5 ounce) can low-sodium white beans, drained and rinsed; salt and pepper, to taste; grated parmesan cheese (optional)

AuthorGarden KitchenCategoryDinner, Fall, Featured, Lunch, Vegetables, Winter

Yields1 Serving

3 bunches of winter greens (mustard, chard, kale, collards, etc.)

1-2 tablespoons olive oil

1 brown onion, chopped

1 tablespoon fresh garlic, chopped

1 pint grape tomatoes, halved

1 teaspoon dried thyme

2 teaspoons dried oregano

1 bay leaf

1-2 links of Italian sausage, sliced into rings

4 cups low-sodium broth (vegetable or chicken)

1 (14.5 ounce) can low-sodium white beans, drained and rinsed

salt and pepper, to taste

grated parmesan cheese (optional)

1.Wash hands well with soap and warm water. Wash produce well and prepare as directed.

2.Tear or chop greens into bite-size pieces. Set aside in a bowl.

3.In a large pot, heat oil over medium heat. Sauté onions, until brown.

4.Turn heat up to medium-high. Add garlic, tomatoes, thyme, oregano, bay leaf, and sausage. Sauté until spices are fragrant and sausage is browned, about 5-8 minutes.

5.Add broth and scrape the bottom of the pan with a spatula to deglaze.

6.Turn heat down to medium-low, stir in winter greens and beans. Place lid on pot and simmer for 10-15 minutes.

7.Salt and pepper, to taste.

8.Serve hot topped with parmesan cheese

Ingredients