White Bean Soup with Andouille & Collard Greens

by Robin Miller from Fine Cooking

*Farmers Note: any type of sausage or sausage substitute will work.

1 TBSP olive oil

1 cup chopped yellow onion

12oz. andouille or chorizo sausage, diced

4 cups reduced-sodium chicken broth

Two 15oz. cans cannellini or other white beans, drained

1 bunch collards, washed, stems removed, chopped

1 TBSP sherry or red wine vinegar

Salt and freshly ground black pepper to taste

Heat the oil in a large saucepan over medium-high heat.  Add the onion and cook, stirring, until softened, about 3 minutes.  Add the sausage and cook, stirring, for 2 minutes.  Add the broth and bring to a simmer.

Using a fork, slightly mash most of the white beans and add to the pan.  Simmer for 5 minutes, then add the collard greens and simmer until wilted, about 3 minutes.  Stir in the vinegar, season with salt and pepper, and serve.