Minestrone With Kale And Turkey Sausage Food

TURKEY MINESTRONE

Steps:

• Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.
• Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more
• Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.
• Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.

TURKEY MINESTRONE

Steps:

• In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink. , Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.

MINESTRONE

Steps:

• In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
• In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
• Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

KALE "MINESTRONE" WITH SAUSAGE

Steps:

• Heat olive oil in a large pot.
• Saute the onion and yellow squash for a few minutes until just starting to color.
• Add the sage, Italian seasoning and smoked paprika.
• Add the chopped garlic and cook for one minute.
• Add the chicken broth, kidney beans and diced tomatoes.
• Bring to a boil then lower heat and simmer 15 minutes, partly covered.
• Add chopped kale and simmer 15 minutes more, partly covered.
• Slice the chicken sausage into 1/4" slices and brown it lightly in a large skillet.
• Add the sausage slices, elbow macaroni and red pepper flakes to the soup pot and simmer until macaroni and kale are tender, about 15 minutes more, partly covered.
• Finish with freshly ground pepper to taste.
• Sprinkle a little parmesan cheese on each serving.

MINESTRONE WITH KALE

Steps:

• Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
• Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
• Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
• Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
• Add the beans, kale, parsley, water, and bay leaves.
• Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
• Add the cooked pasta, and stir to incorporate.
• Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.

TUSCAN SAUSAGE AND KALE SOUP

Steps:

• If necessary, remove sausage from its casing.
• Heat a large Dutch oven or stockpot to medium. Add sausage and cooking, breaking into pieces as you go, until no longer pink - about 5 minutes.
• Add onion and garlic. Continue cooking, stirring occasionally, until onions are translucent - about 5 minutes
• Increase heat to high, and add chicken broth and potatoes. Bring to a boil and cook until potatoes are soft.
• Reduce heat to medium, add kale and white beans. Simmer until kale is tender - about 10 minutes.
• In a small bowl, whisk almond cooking milk and cornstarch together. Stir into soup and let soup continue cooking until it has thickened - about 10 minutes.
• Remove from heat and season with salt & pepper to taste.

KALE MINESTRONE WITH PISTOU

Steps:

• Minestrone:
• Tie oregano, rosemary, and bay leaves together with kitchen twine.
• Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
• Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
• Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
• Pistou and assembly:
• Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.

MINESTRONE WITH KALE AND TURKEY SAUSAGE

Steps:

• Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
• Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
• Ladle the soup into bowls. Top with the croutons and season with pepper.