Italian Sausage Kale And Cannellini Bean Soup Food

KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP

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.

ITALIAN SAUSAGE, KALE, AND CANNELLINI BEAN SOUP

Steps:

• Preheat a large soup pot. Drizzle with olive oil. Brown the Italian sausage. Add the onions and garlic, and saute until tender. Then add the chopped kale, chicken stock, Cannellini beans and tomatoes. To get the right consistency, you may want to add a little more water, but don't do this until the greens have wilted so you know what you are working with.

ITALIAN SAUSAGE KALE BEAN SOUP

Steps:

• In a large dutch oven or pot, heat one teaspoon of olive oil over medium high heat. Add the sausage and use a wood spoon to break up. Cook until cooked through. Use a spoon to remove sausage from pot; set aside.
• In the same pot, add the remaining teaspoon of olive oil and the onions. Cook for two minutes and add in diced carrots and celery. Cook for five minutes, or until softened. Stir in garlic and red pepper flakes. Cook for one minute. Pour in the wine to deglaze the pan and stir for another minute.
• Add in the cooked sausage, kale, broth, water, tomatoes, cannellini beans, bay leaves, and kosher salt. Bring soup to a boil, then reduce to a simmer. Simmer for 10 minutes uncovered.
• Before serving, add in the juice of half a lemon. Serve with parmesan cheese sprinkled over top.

SAUSAGE, CANNELLINI AND KALE SOUP

Steps:

• Saute crumbled sausage in oil until well browned. Set aside.
• Saute onions and garlic until translucent. Combine with stock in a large pot.
• Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
• Bring to a boil, cover, and simmer 15 minutes.
• Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.

CANNELLINI BEAN AND SAUSAGE STEW

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.