This was our second soup of the week. It's full of assorted greens of the season, beans, a little potato and hot Italian sausage for the "kick". Feel free to use mild sausage or turkey sausage if you like.
1 pound Italian sausage ( hot, mild or turkey)
1 cup sliced leeks
2 cloves minced garlic
2 Tbl olive oil
8 cups chicken broth
8 cups chopped assorted greens (spinach, kale, escarole, collards, mustard, etc)
2 medium potatoes, diced in 3/4 inch cubes
2 cans (14 -15 oz) white beans with liquid
salt and pepper to taste
Note: If you're using a sweet sausage you can add 1/4 tsp crushed red pepper while sauteing the leeks and garlic
Bake the Italian sausage at 350F for 30 minutes. They may not be totally cooked through, but will firm up for slicing and finish cooking in the pot.
In the meantime, saute the leeks and garlic in the olive oil until soft.
Slice the sausage in 1/2 inch rounds and add to the pot. Saute for about 3 minutes.
Add the broth and potatoes and bring to a boil. Simmer for about 15-20 minutes.
Add the greens and the beans, bring back to the boil and simmer until the greens have wilted.
Season to taste with salt and pepper.