• 1 pound mild Italian sausage, casings removed
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 3 large carrots, peeled and chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 16 ounces Nature's Greens® Collard Greens
• 1 19 oz can of white cannellini beans, drained and rinsed
• 1 tablespoon green Tabasco sauce
• 2 tablespoon balsamic vinegar
  

In a large pot over medium heat, heat the oil.  Add sausage and cook, stirring occasionally, until no longer pink, about 10 minutes.  Remove sausage from pot and set aside.  Add carrots, onions and garlic to the pot and cook, stirring often, until onions are soft.  Add sausage back to the pot and all remaining ingredients, except beans.  Cover pot with a lid and bring to a boil.  Reduce heat to medium-low, vent lid and cook for 20 minutes.  Add beans and cook for another 10 minutes.  Serve with a crusty baguette, for dipping, and hot sauce.  

 Recipe courtesy of Amee's Savory Dish, read the full blog post here: https://ameessavorydish.com/italian-sausage-white-bean-and-collard-green-soup/