Martha Stewart'S White Bean Soup With Sausage And Collards

• 1 (12 ounce) package frozen bulk sausage, thawed and crumbled
• 1 medium onion, chopped
• 2 (10 ounce) packages frozen chopped collard greens (do not thaw)
• 2 (15 1/2 ounce) cans cannellini beans, drained, rinsed, and slightly mashed
• coarse salt
• pepper
• 1 tablespoon red wine vinegar (optional)
• 8 slices toasted French bread (optional)

1. Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes.
2. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.).
3. Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes.
4. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

sausage, onion, collard greens, cannellini beans, salt, pepper, red wine vinegar, bread

Taken from www.food.com/recipe/martha-stewarts-white-bean-soup-with-sausage-and-collards-151439 (may not work)