ITALIAN MIXED SALAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 33m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature.
- Chop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
ITALIAN SAUSAGE PASTA WITH WHITE BEANS RECIPE
Italian Sausage Pasta with White Beans is an easy, hearty dinner to make for the whole family. Choose your favorite Italian sausage and you'll have a delicious dinner!
Provided by Lisa Grant
Categories Dinners
Time 45m
Number Of Ingredients 12
Steps:
- Cook the pasta in a large pot of salted water al dente according to package directions. Drain the pasta and keep warm. Reserve about one cup of pasta water. Add the oil to the pot and bring heat to medium. Brown the sausage and cook for about 10 minutes or until no longer pink. Add the garlic, sun dried tomatoes and spinach. Cook for a few minutes or until the spinach is wilted. Add the chicken broth and stir in the tomato paste. Add the beans and simmer on low for about 10 minutes or until the veggies are cooked and the sauce thickens. Add the pasta to the pot along with the dried basil. Add the pasta water, stir and cook on low until everything is well blended. Add salt and pepper to taste. Serve in a large bowl with grated Parmesan cheese.
Nutrition Facts : Calories 600 calories, Fat 17 g, Carbohydrate 83 g, Fiber 17 g, Protein 26 g, SaturatedFat 4 g, Sodium 1405 mg, Sugar 5 g
ITALIAN CHICKEN SAUSAGE AND BEAN STEW
We packed this delicious, hearty stew with all sorts of savory goodness-specifically, chicken sausage, mushrooms, beans and even bacon bits!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oil in medium saucepan on medium heat. Add sausage; cook 2 min. Stir in carrots, mushrooms, onions and celery; cook 4 to 5 min. or until sausage is browned and vegetables are crisp-tender, stirring frequently.
- Add flour; cook and stir 1 min. Gradually stir in broth and milk. Add salad dressing mix and beans; mix well.
- Bring to boil; simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Serve topped with bacon bits.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g
ITALIAN SAUSAGE SOUP WITH WHITE BEANS
This Italian Sausage Soup packed with veggies and white beans comes together in a single pot in less than 30 minutes and makes for a hearty, comforting meal.
Provided by Courtney
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven or large, heavy bottomed pot. Add the onion, carrots, and celery and cook until beginning to soften, about 4-5 minutes. Sprinkle with salt and pepper.
- Add the Italian sausage, breaking it up into smaller pieces. Cook, stirring occasionally, until browned. Stir in the garlic cloves and saute until fragrant, about 1 minute. If there's a lot of fat in the pan, drain or use paper towels to sop up all but about 1 Tablespoon of fat.
- Pour in the chicken broth and beans and bring the mixture to a boil. Reduce heat to low, and add the rainbow chard, stirring until wilted, about 3 minutes. Taste and season as needed.
- Serve with Parmesan flakes and crusty bread.
Nutrition Facts : Calories 492 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 27 grams fat, Fiber 8 grams fiber, Protein 29 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1643 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
ITALIAN BEAN SALAD
All you need is five minutes to make this Italian Bean Salad! It's a delicious side dish that's vegan, gluten free and heart healthy!
Provided by Mamma C
Categories Side Dish
Time 5m
Number Of Ingredients 9
Steps:
- In a fine mesh strainer or colander, drain and rinse the beans with cold water. Add the beans to a medium bowl.
- Rinse some fresh parsley and snip the leaves off the stems until you can measure out 1/4 cup of loosely packed parsley. Add the parsley to the bowl of beans.
- In a liquid measuring cup, add the vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
- Serve the bean salad at room temperature or slightly chilled. Store leftovers in the refrigerator for up to five days. Stir the bean salad again before serving it.
Nutrition Facts : Calories 54 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 246 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
ITALIAN WHITE BEANS & SAUSAGE SALAD
This recipe was in Prevention Magazine a couple of years ago. My family and I love it during the hot summer months when you don't want to do much cooking. Goes over great at potlucks too.
Provided by Mysterygirl
Categories Poultry
Time 8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute sausage 8 minutes or until cooked through.
- Drain well.
- In a large bowl, whisk mustard& vinegar.
- Whisk in the oil.
- Add remaining ingredients and toss well.
- Chill until ready to serve or serve immediately.
RIGATONI & WHITE BEANS WITH ITALIAN SAUSAGE SAUCE
Provided by TNadmin-beans
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain and toss with the olive oil, parsley and beans. Set aside.
- In a saucepan or skillet, saute sausage meat until browned. Drain excess fat, if necessary, and add onion, garlic, mushrooms and oregano. Sauté for about 8-10 minutes or until tender. Add crushed chilies, stock and tomatoes and simmer gently for 10 minutes. Add tomato paste and balsamic vinegar and continue to simmer until heated through. Season with salt and pepper.
- Lightly toss together pasta and sauce. Sprinkle with Romano cheese.
Nutrition Facts : ServingSize 6 servings, Calories 378 calories, Sodium 798 mg, Fat 17 g, Carbohydrate 39 g, Fiber 3.7 g, Protein 19 g
WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
ITALIAN WHITE BEAN SALAD
Make and share this Italian White Bean Salad recipe from Food.com.
Provided by Dancer
Categories Beans
Time 2h
Yield 5 cups, 6 serving(s)
Number Of Ingredients 16
Steps:
- Note 1: OR borlotti beans, washed, picked over and soaked overnight or for at least 6 hours Serve this delicious salad warm in the winter or chilled in the summer.
- It makes a wonderful main dish.
- Drain the beans and combine with the white or yellow onion, the chopped garlic, the water and the bay leaf in a large, heavy-bottomed soup pot. Bring to a boil, reduce the heat, cover, and simmer for 1 hours.
- Add salt to taste and half the minced garlic, cover and cook 30 min to an hour, or until tender.
- Drain, reserving the cooking liquid.
- Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the red onion.
- Add more water to cover if necessary and soak 30 minute.
- Drain.
- Mix together the lemon juice, vinegars, remaining garlic; mustard and 3/4 C cooking liquid from the beans.
- Add salt and pepper to taste and adjust the seasonings.
- Toss with the beans in a salad bowl, along with the red onion, bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled.
Nutrition Facts : Calories 285.9, Fat 0.8, SaturatedFat 0.2, Sodium 33.2, Carbohydrate 52.7, Fiber 12.8, Sugar 4.8, Protein 18.6
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- Remove the casing from the sausage and add the sausage to a large deep skillet, or wide bottomed soup pot, along with the olive oil. Sauté the sausage over medium heat, breaking it into pieces as you go, until the sausage is cooked through, brown, and crispy on the edges (about 10 minutes).
- While the sausage is cooking, rinse and drain the cannellini beans. Once the sausage is brown and crispy, add the beans and some freshly cracked pepper to the skillet. Gently stir the beans into the sausage to coat them in the fat, and allow them to heat through.
- As the beans are heating through, roughly chop the spinach. Add the spinach to the skillet or pot in batches, gently stirring it into the sausage and beans until it wilts down. Once the spinach is mostly wilted, turn the heat off. Taste the mixture and add salt if needed (this will depend on the salt content of your sausage and beans). Serve hot.
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- Preheat grill to medium-high. In a medium bowl, toss onion, vinegar, salt and pepper together, then let sit, tossing occasionally.
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- Place a dutch oven over medium high heat; add olive oil and heat until it shimmers. Add the sausage to the pot and break into crumbled with a wooden spoon. Continue cooking, stirring occasionally, until no longer pink, about 8 minutes.
- Add onion, carrots and celery to the pot. Saute, stirring occasionally, until the onions are translucent and the vegetables are soft, 5-6 minutes. Add garlic and italian seasoning and cook 1 minute more, stirring continuously.
- Add the can of white beans (including the canning liquid) along with the diced tomatoes and three cups of broth. Season with cracked black pepper and red pepper flakes (if using), but hold the salt until the end. Stir to combine and top with thyme bundle.
- Bring the liquid to a boil, then reduce heat to medium low and simmer uncovered 10-15 minutes until the flavors meld. Taste for seasoning and adjust with salt or pepper if needed.
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- Preheat a cast iron skillet over medium heat. Slice the sausage links into bite size pieces. Coat the skillet with the oil once hot and add the sliced sausage. Cook until the sausage is browned in places on both sides, then transfer with a slotted spoon to a bowl & reserve for later.
- Add the diced onion and shredded carrot to the skillet, reducing the heat to the lower side of medium. Cook, stirring occasionally, until the onion is translucent and the carrot beginning to soften, about 10 minutes or so.
- While the vegetables are softening, transfer 3/4 cups / 200 grams of the cooked beans & 1 cup / 240 milliliters of the chicken broth to a blender and process until smooth.
- Once the vegetables are softened, add the blended bean broth, the remaining white beans & chicken broth, Italian seasoning, garlic, salt, pepper, red pepper flakes and bay leaf to the skillet. Stir to combine, increase the heat to a low-medium and bring to a simmer. Cover the skillet with a lid and simmer gently until the beans are hot and the broth a little creamy, about 10 minutes.
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- Place the top oven rack in the center position and pre-heat the oven to 400ºF. Place a large cast iron skillet inside to warm up while the oven pre-heats.
- Carefully remove the hot skillet from the oven and add the olive oil. Gently swirl the oil around the bottom of skillet until coated. Arrange the sausages, red onion, garlic cloves, and tomatoes in the skillet. Season with the Italian seasoning and a generous amount of salt and black pepper, to taste.
- Remove from oven and add the white beans and red wine vinegar to the skillet and gently stir to combine. Be sure to flip the sausages so the bottom has a chance to brown evenly.
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