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1
In large stock pot over medium high heat, brown sausage.
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2
Chop with wooden spoon into small pieces while cooking.
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3
When sausage is about half cooked, add a tablespoon of olive oil to pot along with potatoes, onion, carrots, and celery.
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4
cook for about 5-7 minutes, stirring a few times.
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5
then add vegetable stock powder or bouillon, salt (use less salt if using bouillon), and pepper.
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6
Add canellini beans and tomatoes (squeeze the tomatoes a little when adding) and fill the pot with cold water until it is about 4-5 inches above ingredients.Cook for 30 minutes.
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7
Add greens.
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8
Make sure greens are covered in water by pushing them under and allow everything to return to slow boil.
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9
This should take about 30 minutes.
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10
Stir occasionally to prevent bring, but don't over stir.
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11
While soup is cooking, place the cubes of Italian bread in a single layer on cookie sheet.
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12
Spray or drizzle lightly with olive oil.
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13
Season bread with salt, pepper, and granulated garlic.
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14
Bake in 425 degree preheated oven for about 10 minutes, or until nice and crunchy.
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15
Remove and cool.
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16
When serving soup, ladle desired serving into a bowl, place some toasted bread pieces on top, and sprinkle with grated Romano cheese.
