Over medium-high heat, sauté sausage in 1/2 cup water in a large saucepan until water dissolves and sausage is brown on all sides.
While frying, pierce sausage in several places with a fork to release some fat.
Remove sausage and cut into 1/2-inch rounds.
Chop onion and peppers into 1/2-inch chunks and fry in same pan until tender.
Put sausage rounds back in pot and use a food mill to strain crushed tomatoes into pot.
Add 1 can water and garlic cloves and bring to a boil, and then lower to a simmer.
Cook uncovered for about 1 1/2 hours.
Add 1 can beans, drained and rinsed.
Puree other can beans and add to soup with greens, washed and chopped into bite-size pieces.
Simmer for another 15 minutes until greens are tender and serve with hunks of crusty bread.
It’s also nice to sprinkle each serving with a generous helping of grated