KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP
Provided by Bev Weidner
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
- Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
- Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.
KALE AND SAUSAGE SOUP WITH CANNELLINI BEANS
I love to use one of the cans of beans to thicken the soup a bit. I use my emulsion blender to blend it into a paste. I drain the beans and add a little of the soups liquid and then blend it until it is smooth. This step is not necessary. The soup will still be delicious if you choose to just add all of the beans whole. Blending up some of the beans is also a good trick if you have members of your family who aren't bean fans and pick them out. This way if they eat the liquid of the soup they are getting the nutrients from the beans and don't even know it.
Time 30m
Yield 6-8
Number Of Ingredients 12
Steps:
- In a large soup pot add the olive oil, sausage, and onion. Cook until meat is almost completely browned and add garlic. cook for another 2-3 minutes I salt and pepper this mixture lightly while it is cooking.
- Add broth, water, beans (not the can you blend up though you will add that at the end), basil, and crushed red pepper. let simmer for 5 minutes
- Add Italian dressing, the blended can of beans and chopped kale
- Let cook five more minutes or until kale is tender. Taste and adjust salt and pepper if needed.
- *Note: I always drain and rinse my beans. If you choose not to do so you may need to adjust recipe by not adding any extra salt and possibly adding more water. The bean liquid will make the soup more salty.
SAUSAGE, WHITE BEAN AND KALE SOUP
This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
- Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
- Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g
CANNELLINI BEAN AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
SAUSAGE, CANNELLINI AND KALE SOUP
Make and share this Sausage, Cannellini and Kale Soup recipe from Food.com.
Provided by Jo Coburn
Categories Pork
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Saute crumbled sausage in oil until well browned. Set aside.
- Saute onions and garlic until translucent. Combine with stock in a large pot.
- Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
- Bring to a boil, cover, and simmer 15 minutes.
- Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 4.4, Cholesterol 21.6, Sodium 718.4, Carbohydrate 18.1, Fiber 5.2, Sugar 2.9, Protein 12.5
CANNELLINI AND KALE SOUP
Thyme, garlic, and a bay leaf are simmered in water to create a flavorful broth that's low in calories. Frying garlic creates crunchy chips and a tasty oil to drizzle on top. Pureed cannellini beans give this soup a velvety texture, canceling out the need for heavy cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 12h
Yield Makes 10 cups
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.
- Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf.
- Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
- Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.
- Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil.
Nutrition Facts : Calories 290 g, Fiber 11 g, Protein 15 g, SaturatedFat 1 g, Sodium 503 g
KALE WITH CANNELLINI BEANS
I found this recipe in Deborah Madison's book Vegetarian Cooking for Everyone. I used it as part of a meal that i was creating that needed to contain 45 or fewer carbs. My guests, one of whom who does not like kale, loved the mixture of the beans and the kale and really enjoyed this dish. Next time, I might make some croutons to sprinkle on top of it as well to give it a bit of crunch.
Provided by Inspiritual
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Simmer the kale in salted water until tender, 7-10 minutes.
- Drain, reserving the cooking water, and chop the leaves.
- In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
- Add the beans, kale, and enough of the cooking water to keep the mixture loose.
- Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.
Nutrition Facts : Calories 257.5, Fat 6.6, SaturatedFat 0.9, Sodium 80, Carbohydrate 37, Fiber 8.1, Sugar 1.3, Protein 12.5
More about "kale and sausage soup with cannellini beans food"
SAUSAGE, KALE, & CANNELLINI BEAN SOUP - BIGOVEN.COM
From bigoven.com
4.5/5
CANNELLINI SAUSAGE KALE SOUP | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
Reviews 3Category Beans, Soup, VegetablesServings 6-8Total Time 30 mins
KALE AND WHITE-BEAN STEW - FOOD & WINE
From foodandwine.com
KALE WHITE BEAN AND SAUSAGE SOUP - COOKING CLASSY
From cookingclassy.com
KALE, SMOKED SAUSAGE, & CANNELLINI BEAN SOUP - HOME …
From homelifewithmrsb.com
SAUSAGE KALE BEAN SOUP - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
WHITE BEAN AND KALE SOUP - MSN.COM
From msn.com
ITALIAN SAUSAGE WHITE BEAN AND KALE SOUP RECIPE
From xxphotoz.com
THE MODERN PROPER | CANNELLINI BEANS
From themodernproper.com
TUSCAN KALE AND SAUSAGE STEW WITH CANNELLINI BEANS
From blog.misfitsmarket.com
KALE AND WHITE BEAN SOUP WITH SPICY SAUSAGE - THE SPRUCE EATS
From thespruceeats.com
ANDOUILLE SAUSAGE, KALE & BEAN SOUP RECIPE - DELISH.COM
From delish.com
SAUSAGE AND WHITE BEAN SOUP WITH KALE AND BASIL PESTO
From beaninstitute.com
VEGETARIAN KALE AND BEAN SOUP | XX PHOTOZ SITE
From xxphotoz.com
TORTELLINI WITH KALE CANNELLINI BEANS AND SAUSAGE IN
From xxphotoz.com
SAUSAGE KALE AND CANNELLINI BEANS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
FARFALLE WITH SAUSAGE, CANNELLINI BEANS, & KALE RECIPE
From myrecipes.com
SAUSAGE BEAN AND KALE SOUP | XX PHOTOZ SITE
From xxphotoz.com
ITALIAN SAUSAGE, WHITE BEAN, AND KALE SOUP - BAKER BY NATURE
From bakerbynature.com
KALE SAUSAGE POTATO AND WHITE BEAN SOUP | XX PHOTOZ SITE
From xxphotoz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love