This White Bean and Collard Soup has just the right amount of spice and flavor. Filled with smoky sausage, collard greens, creamy beans and brightened up with Aleppo pepper this soup brings simple soothing comfort that’s perfect to warm you up on a cold day.
The Inspiration
I was cold. That’s it. I wanted something quick and easy to warm me up but didn’t want to fuss around too long in the kitchen. When I checked out what I had in the fridge and pantry this soup was the result and boy am I glad I cooked it. The hubby kinda scoffed when I made it the first time but once he tasted it, he asked if I could make more the next day.
Which White Beans Should You Use for this Soup?
You’ve probably seen other recipes call for white beans but what exactly are “white” beans? It’s not a catchall. White beans could be referring to a few different types of beans. Four to be exact. Navy beans, Great Northern beans, Cannellini beans, or Baby Lima beans are all considered white beans.
Cannellini beans are the largest of the group and have a kidney bean shape. They’re meaty, have a nutty flavor, and are usually the bean of choice for Italian dishes like Minestrone. Great Northern beans are a little larger than Navy Beans but smaller than cannellini beans. These means aren’t as meaty as cannellini, have a mild, nutty flavor and firm flesh. These beans are great in soups and stews because they hold their shape.
Usually, cannellini beans and Great Northern beans can be interchangeable in recipes. So, for example, if a recipe calls for cannellini, and you only have Great Northerns on hand, your dish will still come out fine and taste delicious. So try them all to see which you like best, and enjoy. For this recipe, I mixed my so feel free to use cannellini or great northern or both!?
What Ingredients Do You Need To Make This Easy White Bean and Collard Soup?
You’ll be finished with this soup in just about 30 minutes and you only need a few simple ingredients. Here’s what you need:
- Sausage: I like using a hot smoked sausage or andouille sausage. Kielbasa sausage would be good in this as well. OR you can leave the sause out and make this vegan!
- White beans: cannellini or great northern
- Onion
- Celery
- Garlic
- Collard greens
- Herbs & Spices: Zaatar, thyme, aleppo pepper, bay leaf
- Broth: chicken or vegetable
- Hot Sauce: I like to use a Louisiana-style hot sauce like Crystals but you can also use a hot sauce like sriracha.
How To Make White Bean and Collard Soup
If you’re like me and like quickies but goodies, you are gonna love this white bean and collard soup and probably have some free time to check out a new tv show or two. Here’s how to make it:
- Brown the sausage in your dutch oven or pot then set to the side.
- In the same dutch oven saute your onion, celery until translucent. Add your garlic.
- Add your collards, seasonings and broth and bring to a boil.
- Reduce to a simmer and after a while add whole and pureed beans and sausage
- Simmer a little while longer, adjust seasonings to taste, and serve!
A Few Recipe Tips
- This recipe works great in an Instant Pot or slow cooker. See details on the reicpe card.
- Can this be vegan? This recipe is super easy to adjust and make vegan. Forgo the sausage and use vegetable broth.
- Leftovers: This soup gets even better with time. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing Leftovers: If meal prep is your thing, this soup keeps wonderfully in the freezer. Allow the soup to cool at least 2 hours, portion it out, and don’t forget to label and date it. The soup will keep for about 3 months in the freezer. Thaw it overnight in the freezer when you’re ready to eat it.
Tools Needed:
More Easy, Flavorful Soup Recipes to Try
- Roasted Red Pepper & Lentil Soup
- White Chicken Enchilada Chili
- Creamy Roasted Cauliflower and Fennel Soup
Soup Time!
After you make this White Bean and Collard Soup, let me know how you like it! Drop a comment & rate this recipe below. Also, don’t forget to share a photo and tag me on Instagram using @savorandsage and #savorandsage so I can see your stuff! Eat well friends!
PrintWhite Bean and Collard Soup
- Total Time: 35 minutes
- Yield: 4
Description
This White Bean and Collard Soup has just the right amount of spice and flavor. Filled with smoky sausage, collard greens, creamy beans and brightened up with Aleppo pepper this soup brings simple soothing comfort that’s perfect to warm you up on a cold day.
Ingredients
1 pound of smoked sausage, sliced (optional)
2 tablespoons of oil (such as grapeseed or olive oil)
1 large yellow onion, chopped
3 celery ribs, chopped
3 cloves of garlic, chopped
2 bunches of collard greens, stemmed and cut in bite-sized pieces
2 teaspoons zaatar
1 teaspoon dried thyme
1 teaspoon aleppo pepper
1 bay leaf
6 cups of broth (chicken or vegetable)
1-2 tablespoons of Louisiana-style hot sauce (like Crystals)
3 cans of white beans (cannellini or great northern)
1 teaspoon of salt + more to taste
Instructions
Stove Top
- Brown sausage in a large Dutch oven or heavy-bottomed pot over medium-high heat. Set to the side. If not adding sausage skip to step 2.
- In same pot, add oil and once hot, add the onion, celery. Cook until translucent.
- Add the garlic and cook another 1-2 minutes until very fragrant.
- Add in collard greens, seasonings and bay leaf. Pour in broth and deglaze the pot, stirring up any browned bits on the bottom of the pot.
- Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes.
- While the soup is simmering, purée 1 cup of beans. After 15 minutes, add puréed and whole beans and sausage. Stir well. Simmer for another 10-15 minutes
- Taste for seasonings, adding more salt & pepper as needed. When the soup is done, remove the bay leaf.
- Serve hot. Garnish with pecorino or parmigiano reggianno, croutons.
Instant Pot
- Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the oil. Once the oil is hot, add the onion and celery. Cook for 6-8 minutes, or until the vegetables are softened. Add a bit more oil as needed, since the Instant Pot inner pot is stainless steel.
- Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
- Add in collard greens, puréed and whole beans, sausage, seasonings, and bay leaf. Pour in broth and deglaze the pot, stirring up any browned bits on the bottom of the pot.
- Select the Pressure Cook setting at high pressure for 10 minutes.
- Once the timer goes off, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
Slow Cooker: Combine all ingredients in the slow cooker and stir. Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: sausage soup, sausage and collard soup, sausage and bean soup
Great recipe. Easy to follow. Well balance ingredients and good photos.
★★★★★
Thanks so much! I’m glad you enjoyed it.