Bean-Sausage Soup with Sautéed Spring Greens

This fast, nourishing soup is chock full of grains, greens, beans and bits of andouille.

  • Total Time:
  • Servings: 6

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  • 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 4 ounces andouille sausage, halved lengthwise and sliced crosswise 1/4 inch thick
  • One 15-ounce can butter beans, drained and rinsed
  • 5 cups low-sodium chicken broth
  • Sautéed Spring Greens with Bacon and Mustard Seeds
  • 1 cup cooked rice, bulgur or quinoa

How to make this recipe

  1. In a medium pot, heat the 1 teaspoon of olive oil. Add the andouille and cook over moderate heat until browned, about 5 minutes. Add the beans, broth and greens and bring to a boil. Simmer for 5 minutes, then stir in the grains and cook until heated through. Serve in deep bowls, drizzled with olive oil.

Make Ahead

The soup can be refrigerated for up to 2 days.

Contributed By Photo © Tara Fisher Published June 2013

493189 recipes/bean-sausage-soup-sauteed-spring-greens 2013-12-06T23:11:16+00:00 Grace Parisi spring|summer|soups-and-stews|6|basic-easy|fast|make-ahead june-2013 recipes,bean-sausage-soup-sauteed-spring-greens 493189

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