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beans and greens soup (with a little italian sausage)

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Beans and Greens Soup (With a Little Italian Sausage)

When I think of inexpensive meals I almost always turn to hearty soups - a little meat and a lot of veggies go a long way. When the kids were living at home a pot of soup was usually always on the stove to accommodate their crazy schedules ( and ours!).

Ingredients

  • 1 pound dried northern white beans, soaked overnight in water to cover
  • 1 pound Sweet Italian sausage baked at 350F for 30 minutes
  • 1 cup sliced leeks
  • 2 cloves minced garlic
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 8 cups chicken broth
  • 8 cups chopped greens ( kale, spinach,collards -your choice)
  • 3 medium potatoes,peeled and diced in 3/4 inch cubes
  • salt and black pepper to taste

Directions

  • Cook the soaked beans in water for 40 to 50 minutes until tender, reserving one cup of the cooking liquid. Set aside.
  • In a large soup pot saute the leeks, crushed red pepper and garlic in the olive oil until soft.
  • Slice the baked Italian sausage in 1/2 inch rounds and add to the pot. Saute for about 3 minutes.
  • Add the chicken broth, the reserved bean broth and the potatoes. Bring to a boil and then simmer for 15 to 20 minutes.
  • Add the greens and the cooked beans, bring back to the boil and simmer until the greens have wilted.
  • Season to taste with salt and pepper.

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