KALE AND SAUSAGE SOUP WITH CANNELLINI BEANS
I love to use one of the cans of beans to thicken the soup a bit. I use my emulsion blender to blend it into a paste. I drain the beans and add a little of the soups liquid and then blend it until it is smooth. This step is not necessary. The soup will still be delicious if you choose to just add all of the beans whole. Blending up some of the beans is also a good trick if you have members of your family who aren't bean fans and pick them out. This way if they eat the liquid of the soup they are getting the nutrients from the beans and don't even know it.
Time 30m
Yield 6-8
Number Of Ingredients 12
Steps:
- In a large soup pot add the olive oil, sausage, and onion. Cook until meat is almost completely browned and add garlic. cook for another 2-3 minutes I salt and pepper this mixture lightly while it is cooking.
- Add broth, water, beans (not the can you blend up though you will add that at the end), basil, and crushed red pepper. let simmer for 5 minutes
- Add Italian dressing, the blended can of beans and chopped kale
- Let cook five more minutes or until kale is tender. Taste and adjust salt and pepper if needed.
- *Note: I always drain and rinse my beans. If you choose not to do so you may need to adjust recipe by not adding any extra salt and possibly adding more water. The bean liquid will make the soup more salty.
KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP
Provided by Bev Weidner
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
- Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
- Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.
SAUSAGE AND CANNELLINI BEAN CASSEROLE.
Lovely warming casserole, pretty easy to make and went down a treat with the family.
Provided by libbyvenus
Time 1h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Grill sausages until browned. Pre heat oven to 170 degrees.
- Prepare vegetables, heat oil in a pan and add onion, garlic, celery and carrot. fry gently for about 5 minutes until soft.
- Add cannellini beans, passata and mushrooms. Sprinkle on the beef stock cube, Thyme and Basil and stir. Simmer for 5 minutes.
- Combine with sausages in an oven proof dish. Cover and cook in oven for 15 minutes, stir and cook uncovered for another 15 minutes or until browned.
- I serve this with mash and steamed broccoli but the choice is yours! Enjoy xx
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
HEARTY CANNELLINI & SAUSAGE SOUP
Is there anything better than a soup full of smoked sausage, creamy cannellini beans and hearty cabbage? I don't think so! -Pauline White, El Cajon, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.
Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1672mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 15g protein.
CANNELLINI AND SMOKED SAUSAGE SALAD
This is quick and delicious! I don't remember where I found this. I think I found the original recipe on the net a couple of years ago and then I change it a bit.
Provided by Mercy
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together the vinegar and mustard and incorporate the oil into the mixture slowly.
- Toss in the remaining ingredients together with the dressing Chill until ready to serve.
Nutrition Facts : Calories 397.1, Fat 24.8, SaturatedFat 7.6, Cholesterol 46.3, Sodium 1282.1, Carbohydrate 25.4, Fiber 8.4, Sugar 5.7, Protein 17.3
MEDITERRANEAN TORTELLINI SALAD
One of my childhood friends moved to Italy 20 years ago. During a recent visit to see her, I enjoyed a scrumptious salad made with tortellini and fresh vegetables. I fell in love with the dish and have been trying to recreate ever since. How'd I do? -Kelly Mapes, Fort Collins, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl. , Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled.
Nutrition Facts : Calories 334 calories, Fat 17g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 981mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.
TUSCAN SAUSAGE, SPINACH AND CANNELLINI BEANS
If you like spinach, you will like this easy, comfort food type casserole. The addition of the lemon and nutmeg helps give it a nice, fresh taste. It is important to squeeze as much liquid from the spinach as possible. I sometimes use a leftover croissant to make the breadcrumbs. This goes nicely with a Caesar salad.
Provided by Snow Pea
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Brown sausages in oil till done, drain and slice into rounds.
- In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper.
- Turn mixture into a greased 2 qt casserole.
- In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
- Sprinkle on top of casserole.
- Bake uncovered 35 minutes, or until heated through.
CANNELLINI BEAN AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
CANNELLINI BEAN RECIPES
Steps:
- Choose your preferred cannellini bean recipe.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
SAUSAGE, CANNELLINI, AND TOMATO RAGOUT RECIPE - (4.4/5)
Provided by á-70694
Number Of Ingredients 13
Steps:
- 1. Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes, stirring to crumble. Remove sausage from pan. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low, and simmer 20 minutes or until slightly thickened. Stir in cooked sausage and oregano. Serve over pasta or polenta.
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