CANNELLINI BEANS AND ITALIAN SAUSAGE
The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.
Provided by Food Network
Time 2h30m
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
- Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
- In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
- Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
- * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
- * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.
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.
SAUSAGE & CANNELLINI BEAN SOUP
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.
CANNELLINI AND SAUSAGE SOUP
Make and share this Cannellini and Sausage Soup recipe from Food.com.
Provided by Chef Romie
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium pot brown sausage.
- Add onion and garlic and cook until softened.
- Add tomatoes and broth and bring to a boil.
- Reduce heat and simmer about 10 minutes.
- Stir in beans and continue to simmer until warmed through.
- Stir in basil and season to taste with salt and pepper.
- Sprinkle with parmesan before serving.
Nutrition Facts : Calories 404.7, Fat 17.4, SaturatedFat 4.4, Cholesterol 63.2, Sodium 1458.5, Carbohydrate 36.4, Fiber 8.7, Sugar 5, Protein 27.2
ITALIAN CANNELLINI BEAN SOUP
A wonderful and warming soup taken from the pages of Williams-Sonoma. Served with tapenade topped baguettes, it's a great cold-weather meal.
Provided by NannyMarvel
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In 3 1/2 quart dutch oven over medium heat, warm 3 tablespoons of olive oil. Cook pancetta in oil for 5 minutes, Add onion, carrot and celery and cook 8 minutes. Add garlic and cook for 1 minute. Add beans, broth and thyme and simmer over low heat for 10 minutes.
- Take off heat and puree with immersion blender until smooth. Stir in cheese. Add salt and black pepper to taste.
- Slice a baguette loaf into 1/2" slices. Brush both sides of slices with olive oil. Salt both sides. Toast bread until golden. Top toasted slices with a good tapenade spread (I use Trader Joes' tomatoe and fresh basil brushetta.
- Serve and enjoy.
Nutrition Facts : Calories 602.1, Fat 13.1, SaturatedFat 2.2, Sodium 972.5, Carbohydrate 85.8, Fiber 21.1, Sugar 3.8, Protein 37.8
CANNELLINI BEANS & ITALIAN SAUSAGE
The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.
Provided by Johnsonville Sausage
Categories Pork
Time 8h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, pour beans, add water to a level of 3 inches above beans and soak for 6 hours or overnight.
- Drain.
- Place beans in a soup kettle or Dutch oven; add 7 cups of water, 5 sage leaves and tomato. Bring to a boil; reduce heat and simmer uncovered for 1-1/2 to 2 hours or until beans are almost tender.
- Drain and reserve beans; discard liquid, sage and tomato.
- In a large saucepan, heat oil over medium heat.
- Add garlic, remaining sage, onions, carrots, celery, red pepper flakes and sauté until tender. Add beans, crushed tomatoes, stock, salt and pepper.
- Cover, reduce heat to low, continue to cook for 15-20 minutes.
- Meanwhile in a large skillet, prepare sausages according to package directions.
- Drain.
- Cut sausage links into thirds.
- Just before serving, gently stir mascarpone cheese into beans. Spoon prepared beans into individual bowls and top with sausage pieces.
- Garnish with additional fresh sage. Serve.
- *1/3 cup cream cheese, cubed, may be substituted for mascarpone cheese.
Nutrition Facts : Calories 263.3, Fat 7.9, SaturatedFat 1.2, Cholesterol 1.4, Sodium 603.5, Carbohydrate 37, Fiber 13.4, Sugar 3.5, Protein 13.4
ITALIAN BEAN SOUP WITH GREENS
Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
- Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
- Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g
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