ITALIAN SAUSAGE AND KALE SOUP
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1105mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.
ITALIAN SAUSAGE KALE SOUP
My mom dehydrates the last pick of tomatoes from her garden each fall-perfect for quick soups like this one. When I have time to prepare dried beans, I do-but don't worry if you don't. Canned beans are just as good. -Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.
Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 868mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
ITALIAN SAUSAGE KALE BEAN SOUP
Commonly referrred to as Tuscan Bean Soup, this hearty soup features Italian sausage, cannellini beans, and kale. Great as a starter or served with a side of crusty bread for lunch.
Provided by Angela Allison
Categories Soup
Time 35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 296 kcal, ServingSize 1 serving
WHITE BEAN, SAUSAGE, AND KALE SOUP
Rachael Ray's yummy hearty soup. I can't remember what magazine this was out of, but this soup is great!!
Provided by GourmetGradStudent
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat.
- Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.
- Add the beans and garlic and cook, stirring occasionally, for 3 minutes.
- Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
- Discard the bay leaf.
- Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.
Nutrition Facts : Calories 904.4, Fat 39.3, SaturatedFat 13.4, Cholesterol 85.8, Sodium 1256, Carbohydrate 89.2, Fiber 21.1, Sugar 3, Protein 51.5
MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE
Pulled from Fine Cooking Magazine (Feb/Mar. 2008)--my current FAVORITE cooking magazine. I made it last night for the family, and WHOA, is it good! Granted I am blessed with two little boys and a husband who love nearly all food, but they all liked this one A LOT! It isn't overly brothy--consider adding a couple more cups of broth if you like it more "wet." It's garlicky, fairly simple, and very nutritious! The magazine says it's best served with crusty cheese toasts. I did just that, and served it with (Safeway brand) frozen five-cheese toast. YUM!
Provided by Battle in Seattle
Categories Clear Soup
Time 55m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in a 4 or 5-quart heavy pot or Dutch oven over medium heat. Add sausage and cook, working to break into bite sized pieces, until lightly browned, about five minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
- Add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
- Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
- Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
- When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and HALF of the beans.
- Mash the remaining cup of beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
- Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
- Stir in the lemon juice and zest just before serving.
- (It's even better the next day!).
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ITALIAN SAUSAGE, WHITE BEAN, AND KALE SOUP RECIPE
From popsugar.com
3/5 (174)Category Main Dishes, SoupAuthor Nicole PerryTotal Time 50 mins
- Heat 1 tablespoon of the oil in a 4- to 5-quart pot over medium heat. Add the leek or onion, carrot, celery, rosemary, and a generous couple pinches of salt and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, and parmesan rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
- Meanwhile, heat the remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, and cook, flipping about halfway through, until browned and cooked through, about 10 minutes.
- Add the kale to the soup; cook 1 minute, then add the meatballs (discarding any of the rendered fat and oil) and the beans; cook for 4 more minutes to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.
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