My F&W
quick save (...)
Bean-Sausage Soup with Sautéed Spring Greens
© Tara Fisher

Bean-Sausage Soup with Sautéed Spring Greens

  • TOTAL TIME: 35 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD

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

  1. 1 teaspoon extra-virgin olive oil, plus more for drizzling
  2. 4 ounces andouille sausage, halved lengthwise and sliced crosswise 1/4 inch thick
  3. One 15-ounce can butter beans, drained and rinsed
  4. 5 cups low-sodium chicken broth
  5. Sautéed Spring Greens with Bacon and Mustard Seeds
  6. 1 cup cooked rice, bulgur or quinoa
  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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.