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Sausage, Bean and Greens Soup Recipe

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This recipe for Sausage, Bean and Greens Soup, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aimee Rogers
Added: Thursday, October 4, 2007


2 T extra-virgin olive oil
1 1/4 lb Italian sausage (I use turkey sausage)
1 medium onion, chopped
1 large carrot, peeled and chopped
1 large potato, peeled and chopped small
2 cloves garlic, minced
1 bay leaf
2 cans white beans, drained
salt and pepper
4 cups chopped greens (kale, spinach, etc.)
2 quarts chicken stock
Grated Romano or Parmesan cheese

Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes until veggies begin to soften. Add kale and wilt (if using spinach, do not add until the end--it gets mushy). Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat and simmer for about 15 minutes (add spinach during last 5 minutes if using). Adjust seasoning and serve with cheese on top.




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