We just ate the last leftovers of this soup for lunch today and I was reminded how delicious it was. The spicy sausage, savory homemade chicken broth, white beans, and zesty mustard greens all combine for a hearty and heart-warming bowl of soup that is a meal all in itself. The fresh thyme adds just the right amount of herbal flavor to round out the dish, and it smells wonderful. After a walk home in the freezing cold after watching the Bokamoso youth choir perform, it really hit the spot!
1-1/2 lbs ground hot Italian sausage (or a mixture of hot and sweet)
1 T olive oil
1 large white onion, diced
5 carrots, peeled and diced into 1 inch chunks
2 cloves garlic, minced
1 t fresh thyme, roughly chopped
1/2 cup dry white wine
1 28 oz can of white cannellini beans (or other white bean)
4 cups homemade chicken broth or stock
2 cups water
1x3 inch Parmesan cheese rind
about 5 cups mustard greens, washed and torn into bite size pieces (you could also use kale)
kosher salt and freshly ground black pepper
freshly grated Parmesan cheese to garnish (optional)
In a large pot, heat the olive oil over medium heat and add the sausage, breaking it up as it browns.
Add the beans, broth, and water, Parmesan rind and sausage into the pot. Bring to a boil, and simmer covered for 30 minutes. Add the mustard greens to the pot, stir, and cook for 5-10 minutes longer. Leave the lid off if you want to reduce the liquid. Taste for salt and pepper. Depending on the saltiness of your broth you may need to add 1-2 teaspoons salt.