• 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)


  1. 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.
  2. Add garlic, ginger, tomato paste, cumin, red pepper flakes, basil, salt and pepper and stir.
  3. Add the hot Italian sausage (remove from casing if it’s not already). Saute for a few minutes until the sausage is cooked.
  4. Add the chicken stock and white wine and bring to a simmer.
  5. Add the beans and bring to a simmer.
  6. Add the greens and simmer for about 15 minutes.
  7. Add the parsley and lemon juice. Taste and add more salt and pepper if needed.
  8. Serve hot and enjoy.