Lisa's Italian Soup
(based on very special Aunt Carolyn Dixon's soup recipe)
1 lb ground Mild Italian Sausage
1 bunch of collard greens (or kale; I prefer Kale)
2 large carrots
2-4 cloves of crushed garlic
1-15 oz can navy beans
1-15 oz can chopped tomatoes
32 oz box of chicken broth
About 1 ½-2 cups cooked pasta (like mini penne)
Parmesan cheese (shredded) plus a Parmesan cheese wedge rind
Cook the pasta in water in a separate pot. Then drain and have ready to add to the soup.
Chop the carrots and the collard greens. Cut the green in ½” ribbons and then cut those in half … so they are shorter.
Put 2-3 TBS olive oil into a pot and brown sausage. When done, add garlic and stir for a minute. Then add carrots and greens and sauté until greens are wilted – about 2 minutes.
Add the beans, tomatoes, Parmesan cheese rind, and chicken broth. Let simmer for 5 minutes or so. Turn off heat, add cooked drained pasta, let soup rest for 5-10 minutes.
It comes together very fast. Pour soup into bowls with a healthy pinch of shredded Parmesan cheese on top. Serve with fresh crusty bread.