Mimi’s Hearty greens soup with potatoes, white beans and veggie italian sausage

Posted By Mimi on May 1, 2009 in Blogs, O2 Vegan Blog |


I too get Boston Organics.  I found that I had a plethora of greens in my fridge and didn’t know what to do with them so I made this soup and it came out great!

 

Ingredients

  • 4-6 cups greens well washed and chopped course ( I use kale, beet greens, and swiss chard)  Make sure you soak it and rinse it well.  Greens tend to be really sandy.
  • 1 medium onion chopped
  • 1 carrot chopped
  • 2 celery stalks chopped
  • olive oil
  • 6 cups veggie broth ( I use vegetarian boulion cubes)
  • 3 yukon or white potatoes peeled and cubed bite-sized
  • 1-2 cans white beans (depends on how much you like beans)
  • 4 veggie italian sausage cup bite-sized and sauteed in olive oil until browned slightly
  • Juice of one lemon
  • salt and pepper

Directions:

  1. Sautee the onion, carrot and celery in olive oil for 5-10 minutes until cooked but not browned.
  2. Add 4 cups veggie broth and greens and cook for approx 10-15 minutes until greens are wilted but still bright green.
  3. Blend in a blender or food processer until finely chopped but not pureed.  This soup should be hearty!
  4. Return to pot, add 2 more cups of broth and potatoes and cook on medium until potatoes are tender.  Add sausage and white beans and salt and pepper to taste and lemon juice.
  5. Warm up and serve with crusty bread.  Yum!

 

 

Peace, Mimi