This simple, hearty soup features sweet Italian sausage, accented by the flavors of pickling spice and sage. Kale, collard or turnip greens add a splash of color. For added convenience, see tip for slow cooker preparation. Photo credit: Lindsay Landis from Love & Olive Oil.
Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string. Mash 1 can of beans in medium bowl until smooth. Set aside.
Cook and stir sausage, onion, carrots and garlic in 4-quart saucepot or Dutch oven on medium heat until sausage is cooked and vegetables are softened. Add mashed beans, broth, pickling spice bundle, sage and greens.
Bring to boil. Reduce heat to medium-low; cover and cook 20 minutes or until greens are tender. Stir in remaining can of beans. Simmer 5 minutes longer. Remove pickling spice bundle before serving.
Use reduced sodium chicken broth to save 300mg sodium per serving.
Slow Cooker Directions: Prepare as directed in Steps 1 and 2. Transfer ingredients to slow cooker; cover. Cook 8 hours on LOW or 4 hours on HIGH. Stir in remaining can of beans. Cook on HIGH 15 minutes longer. Remove pickling spice bundle.