Ingredients:

  • 14 oz Smoked Andouille or Polish Kielbasa, sliced into 1/4-inch rounds
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Olive oil
  • 30 oz canned Great Northern beans, drained and rinsed
  • 16 oz frozen chopped turnip greens
  • 10 oz canned diced tomatoes and green chiles (Rotel), undrained
  • 6 cups chicken bone broth
  • 1/2 cup small pasta like ditalini or orzo
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place a Dutch oven over medium-high heat. Add sliced sausage in a single layer and cook for 5 minutes until edges are crisp and mahogany-colored. Remove sausage with a slotted spoon, leaving rendered fat in the pot.
  2. Reduce heat to medium. Add diced onion to the sausage fat and sauté for 4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant, scraping up the browned bits (fond) from the bottom.
  3. Pour in chicken bone broth and the undrained canned tomatoes with chiles. Use a wooden spoon to deglaze the pot.
  4. Stir in the drained beans, frozen turnip greens, pasta, smoked paprika, black pepper, and red pepper flakes.
  5. Bring the mixture to a boil, then reduce heat and simmer for 8 minutes until the pasta is almost tender. Fold in the turnip greens and continue to cook for another 5-7 minutes until the greens are vibrant and the pasta is soft. Return the sausage to the pot before serving.