Italian Sausage Kale Bean Soup Food

ITALIAN SAUSAGE KALE SOUP

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.

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.

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.

DAVE'S ITALIAN SAUSAGE AND KALE SOUP

Steps:

• This soup uses kale, but you can use any of the major greens you like. I have alternated in kale, escarole, and it has been reviewed with others using spinach. As the first review of this recipe indicates, using multiple pots can be a pain. However, the only reason to use two pots is if you are actually using kale. Other greens that are softer don't require blanching and as a result you can get away with using just one pot.
• Using two pans, the soup pot and a regular 12 inch sauté pan:.
• Step 1.
• In the soup pot:.
• Rinse the kale well, chopping off heavy stems.
• While the kale is wet just add to soup pot and add about a quarter cup of water. Blanch the kale leaves in pot, reserve liquid and leave in soup pot for now.
• Step 2.
• In the sauté pan.
• Skin the sausage, split lengthwise while raw with knife, and cut into bite sized pieces, so they look like small meatballs.
• Lightly brown the sausage (do not cook through) drain and set as aside.
• Make sure when cooking that you don't burn the sausage as you will be cooking with the sausage grease next.
• Pour out any grease that will easily drip out, but leave a fine coat of the sausage grease on the pan for your next step and set pan aside for now.
• If you burn chunks of sausage to the pan, just use a paper towel to wipe out any black crust but leave some of the fat there.
• Step 3.
• Once the sausage is set aside take the large pieces of kale and chop into bite sized pieces. Return to the soup pot, keeping any liquid in the pot.
• Add broth and tomatoes to the pot with the kale and begin to heat on high.
• Step 4.
• Sauté onion, garlic and jalapeño pepper into the slightly greasy pan with the 2 table spoons of butter.
• When onions are slightly translucent or about 3 minutes, add spices to this mixture.
• Step 5.
• Add the sauté pan contents to the soup pot and add the sausage to the soup pot. Bring the entire mixture to a boil. After boiling for about 2 minutes, reduce heat to a medium low heat and simmer for about 1.5 hours.
• Optional:.
• Option 1:.
• If you like, add 1 cup of rice to this and at 8 ounces of water while cooking. Suggest you add the rice to the sauté pan and sauté with the onion mix for about 3 minutes before putting into the main soup pot.
• Option 2:.
• After soup has simmered for about half an hour alone, add a package of noodles of your choice and the 8 ounces of water.
• Option 3:.
• Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.
• Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.

MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE

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!).

HEARTY ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
• Sprinkle each serving with Parmesan cheese.

ALMOST TUSCAN SAUSAGE AND KALE SOUP

Steps:

• Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
• Mix sausage, basil, and paprika together in a bowl.
• Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.