Italian Sausage Kale Bean Soup Food

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ITALIAN SAUSAGE AND KALE SOUP



Italian Sausage and Kale Soup image

The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. -Sarah Stombaugh, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h20m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound bulk hot Italian sausage
6 cups chopped fresh kale
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
4 large carrots, finely chopped (about 3 cups)
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups chicken stock
Grated Parmesan cheese

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



Italian Sausage Kale Soup image

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

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium onion, chopped
8 cups chopped fresh kale
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup white wine or chicken stock
3-1/4 cups chicken stock (26 ounces)
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup sun-dried tomatoes (not packed in oil), chopped
1/4 teaspoon pepper

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



Italian Sausage Kale Bean Soup image

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

2 teaspoons olive oil, divided
½ pound Italian sausage, casings removed (mild or hot)
½ large onion, diced
2 large carrots, peeled and diced
3 celery stalks, diced
2 cloves garlic, minced
¼ teaspoon red pepper flakes
¼ cup wine (red or white)
1 bunch kale, stems removed and chopped into bite-sized pieces
4 cups chicken broth
2 cups water
1 15 ounce can diced tomatoes
2 15 ounce cans cannellini beans, drained and rinsed
2 bay leaves
1 teaspoon kosher salt
½ lemon, juiced ((optional) )
parmesan cheese for serving

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



White Bean, Sausage, and Kale Soup image

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

1 tablespoon olive oil
1 lb kielbasa, cut into small pieces
3 (15 ounce) cans cannellini beans
2 garlic cloves, chopped
1 bay leaf
1 bunch kale, coarsley chopped
1/2 cup grated parmesan cheese

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



Mediterranean Kale & White Bean Soup With Sausage image

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

1/2 lb mild Italian sausage, ground
2 tablespoons olive oil
1/2 medium yellow onion, cut into small dice (about 2/3 to 3/4 c.)
1 medium carrot, cut into small dice
1 celery rib, cut into small dice
5 large garlic cloves, minced (about 2 tbls. Don't try to fake it with the jarred stuff!)
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
48 ounces organic low sodium chicken broth (6 c.)
2 cups cannellini beans (takes 1 1/2 of the standard size cans)
1 lb kale, rinsed, stems removed, leaves torn into bite-sized pieces (8 c. firmly packed)
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest

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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