by inpatskitchen
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forester_lady's Testing Notes:
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Expand1 pound dried northern white beans, soaked overnight in water to cover Ask a question about this ingredient
1 pound Sweet Italian sausage baked at 350F for 30 minutes Ask a question about this ingredient
1 cup sliced leeks Ask a question about this ingredient
2 cloves minced garlic Ask a question about this ingredient
1/4 to 1/2 teaspoon crushed red pepper flakes Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
8 cups chicken broth Ask a question about this ingredient
8 cups chopped greens ( kale, spinach,collards -your choice) Ask a question about this ingredient
3 medium potatoes,peeled and diced in 3/4 inch cubes Ask a question about this ingredient
salt and black pepper to taste Ask a question about this ingredient
Cook the soaked beans in water for 40 to 50 minutes until tender, reserving one cup of the cooking liquid. Set aside.
Ask a question about this stepIn a large soup pot saute the leeks, crushed red pepper and garlic in the olive oil until soft.
Ask a question about this stepSlice the baked Italian sausage in 1/2 inch rounds and add to the pot. Saute for about 3 minutes.
Ask a question about this stepAdd the chicken broth, the reserved bean broth and the potatoes. Bring to a boil and then simmer for 15 to 20 minutes.
Ask a question about this stepAdd the greens and the cooked beans, bring back to the boil and simmer until the greens have wilted.
Ask a question about this stepSeason to taste with salt and pepper.
Ask a question about this stepOh I'm so glad you and your family enjoyed...it has always been one of our favorites and a good way to introduce kids to new foods. Thanks!
Congrats on another EP! I still haven't forgotten this recipe. I can't wait to make when it gets chilly again!
Thanks so much for your wonderful comments! I have the last of the collards sitting in the garden waiting to join the pot and with this cool weather we're having this week it may be very soon. Enjoy yours when you make it!
Of all the soups I make, this is truly one of my favorites..Thanks for your kind words!
I love this. Those silken greens in your lovely photo . . . . can almost taste them.
Thanks so much! This is a great week for this contest...I just took delivery on a Le Creuset Legumier with 4 minis...need to cut back on the food budget!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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I make soup all the time but have been hesitant to try a white bean and greens soup b/c my family is not always the most adventurous. I'm sure glad I tried this one - my young kids gobbled it up and my husband had three bowls, claiming it is the best soup I've ever made.