Italian Sausage Soup With White Beans Food

ITALIAN SAUSAGE WHITE BEAN SOUP

Steps:

• Add the sausage meat to a large soup pot, along with the bacon (I cut it up using kitchen shears).
• Cook over medium-high heat until the sausage and bacon are somewhat crispy/the fat has been rendered out (this can take upwards of 15 minutes). Meanwhile, prep the other ingredients.
• Transfer the sausage and bacon to a plate (I don't line it with paper towel because the extra fat adds more flavor, but you can if you want). Leave about 2 tablespoons of fat in the pot (spoon any excess out).
• Add the onion to the pot and sauté it for 3-5 minutes or until it's softened and starting to lightly brown.
• Stir in the garlic and cook for 30 seconds.
• Add the beans, chicken broth, Italian seasoning, and rosemary. Give it a good stir and scrape up any brown bits off the bottom of the pot.
• Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. The soup will thicken a bit more as it cooks, but the thickness/texture will be similar to what it is after you do this part, so keep that in mind. If you don't have a stick blender, transfer a ladle or two of beans to a regular blender, or use a potato masher or fork for a more rustic texture.
• Return the sausage and bacon to the pot and add in the chopped carrots as well. Increase the heat to high. Once the soup starts to boil, cover the pot with the lid slightly ajar and reduce the heat so it's simmering. Cook for 15-20 minutes or until the carrots have softened and the soup has thickened up a bit more.
• Stir in the spinach and let it wilt for a minute or two. Taste and season with salt & pepper as needed. Serve immediately.

WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
• Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
• Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
• To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

SAUSAGE-BEAN SOUP

Steps:

• Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
• For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

ITALIAN SAUSAGE, TOMATO AND WHITE BEAN SOUP

Steps:

• In stock pot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.
• Add onion and saute until softened.
• Add chicken broth, cannellini beans and tomatoes.
• Stir to combine.
• Cover and simmer for 10 to 15 minutes or longer if you need to.
• Enjoy a quick and easy but really delightful meal.
• Serve with crusty bread and fruit salad; I had apples and grapes sprinkled with fresh lemon juice in refrigerator.

ITALIAN SAUSAGE AND CABBAGE SOUP WITH WHITE BEANS

Steps:

• In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
• Saute onion and celery in same pot 5 minutes.
• Add garlic, saute 3 minutes.
• Add chicken broth, water, carrots, and potatoes. Bring to a boil.
• Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
• Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
• Add salt and pepper to taste.
• Serve hot with italian bread and a good cheese.

CREAMY WHITE BEAN & ITALIAN SAUSAGE SOUP

Steps:

• Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl.
• Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside.
• In large skillet cook sausage over medium heat breaking up into small pieces until browned.
• Remove sauage from skillet and place on paper towels to absorb grease.
• In heavy dutch oven or stock pot heat oil over medium heat.
• Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes.
• Add broth, whole beans and minced garlic to vegetable mixture.
• Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans.
• Add seasonings, cover and simmer gently over medium heat for about 30 minutes.
• Add heavy cream and cook covered over low heat for about 10 minutes.
• Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.

ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 16-20 minutes.

ITALIAN SAUSAGE BEAN SOUP

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND FRESH SPINACH

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat.
• Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
• Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
• Add broth, tomatoes with juice and beans. Bring to a boil.
• Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
• Just before serving bring to a simmer and stir in the spinach to wilt.
• Ladle hot soup into pre-heated bowls.
• Sprinkle with Parmesan cheese.

ITALIAN SAUSAGE SOUP

Steps:

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
• Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.