"Squashage" Soup

1. 1

   Brown the sausage and chopped onions together in a dutch oven over medium heat. Drain and return to pot.

2. 2

   Add Italian seasoning, red pepper flakes, squash, beans, and broth. Throw in the Parmesan rind if you're using it.

3. 3

   If necessary, add more broth or water to suit your preferred chunks-to-liquid ratio. Bring to boil, then reduce to simmer.

4. 4

   Simmer on low until squash is tender, about 20 minutes.

5. 5

   Taste to adjust seasoning, and stir in greens.

6. 6

   Simmer 5-10 more minutes.

7. 7

   Serve with grated Parmesan.

No additional tips available.