Martha Stewart'S White Bean Soup With Sausage And Collards - cooking recipe

Ingredients

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)

Preparation

Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes.
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.).
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.
Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.