White Bean Soup With Andouille And Collards Recipes

WHITE BEAN SOUP WITH ANDOUILLE AND COLLARDS

Steps:

• In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
• Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
• Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
• Drizzle with the olive oil and serve with bread sticks.

GREENS AND ANDOUILLE

Steps:

• Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve.
• Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve.

WHITE BEAN AND COLLARD SOUP

Steps:

• Drain the beans if you soaked them, then put them in a large, deep pot over medium-high heat. Add the ham bone, stock and onions. Bring to a boil, then lower the heat so the mixture bubbles steadily and cover partially. Cook, stirring occasionally, until the beans are very soft and any meat is falling off the bone, at least 1 hour; add more liquid as necessary so the mixture remains soupy.
• Turn off the heat; remove the bone from the pot and let cool slightly. Take all the meat off the bone, chop it, and set it aside. Mash or puree the beans, then return them to the pot along with the ham; reheat over medium heat until almost boiling.
• Add the collards, along with the garlic if you're using it, and cook until the greens are tender, about 10 minutes. Taste, adjust the seasonings, and serve.

WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS

Steps:

• Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
• Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

MARTHA STEWART'S WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS

Steps:

• Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes.
• Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.).
• Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes.
• Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.