Bean-Sausage Soup with Sauteed Spring Greens

• 1 teaspoon extra-virgin olive oil, plus more for drizzling
• 4 ounces andouille sausage, halved lengthwise and sliced crosswise 1/4 inch thick
• One 15-ounce can butter beans, drained and rinsed
• 5 cups low-sodium chicken broth
• Sauteed Spring Greens with Bacon and Mustard Seeds
• 1 cup cooked rice, bulgur or quinoa

1. In a medium pot, heat the 1 teaspoon of olive oil.
2. Add the andouille and cook over moderate heat until browned, about 5 minutes.
3. Add the beans, broth and greens and bring to a boil.
4. Simmer for 5 minutes, then stir in the grains and cook until heated through.
5. Serve in deep bowls, drizzled with olive oil.

extravirgin olive oil, andouille sausage, butter beans, chicken broth, bacon, rice

Taken from www.foodandwine.com/recipes/bean-sausage-soup-sauteed-spring-greens (may not work)