Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 3 cloves of garlic, minced
- a thumb of fresh ginger, grated
- 1 tablespoon tomato paste
- a dash of cumin
- a dash of red pepper flakes
- a dash of basil
- salt and pepper
- 3/4 pound hot Italian sausage (I prefer uncased hot Italian sausage from Sutter Meats in Northampton, MA)
- 5 cups chicken stock
- 2/3 cup dry white wine
- 1 28-oz can of white beans or dried white beans cooked ahead of time (refrain from rinsing if you want a thicker soup)
- 1 bunch of collard greens, chopped (other sturdy greens would be good as well)
- a handful of fresh parsley, chopped
- fresh lemon juice (~ half a lemon)
Directions
- In a large sauce pot or dutch oven, heat olive oil and butter. Add onions and saute for a minute or two. Add celery and carrots and saute for several minutes until veggies start to brown.
- Add garlic, ginger, tomato paste, cumin, red pepper flakes, basil, salt and pepper and stir.
- Add the hot Italian sausage (remove from casing if it’s not already). Saute for a few minutes until the sausage is cooked.
- Add the chicken stock and white wine and bring to a simmer.
- Add the beans and bring to a simmer.
- Add the greens and simmer for about 15 minutes.
- Add the parsley and lemon juice. Taste and add more salt and pepper if needed.
- Serve hot and enjoy.