2 links Tofurky Italian-style sausage, sliced into rounds
4 cups water
Edward & Sons vegan chicken bullion
2 cans white (Great Northern or canellini) beans, drained and rinsed
2 carrots, chopped or sliced
4 garlic cloves, chopped
4 cups chopped collard greens
Salt & pepper to taste
Instructions
Heat the oil in a large soup pot over medium heat. Add the sausage and brown, flipping over painstakingly with a fork.
Chop up the bullion. Add the water to the pot, then the bullion and beans, carrots, and garlic. Cover and bring to a boil. Simmer for 15 minutes. Stir in the collards, Simmer until wilted, about 2 minutes. (Can sit for a while on low heat.)
Season with salt and pepper.
Originally Submitted
8/20/2011
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You can add this Tuscan White Bean Soup recipe to your own private DesktopCookbook.