WHITE BEAN AND SAUSAGE SOUP
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 15
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.
RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN & KALE SOUP RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2 to 3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350°F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2 to 3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.
RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP
Steps:
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
- Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
- Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
- *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
- When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.
- Divide soup among bowls and top with a few slices of cheesy baguette.
Nutrition Facts : ServingSize 6-8
ALMOST TUSCAN SAUSAGE AND KALE SOUP
My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.
Provided by KDC860
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
- Mix sausage, basil, and paprika together in a bowl.
- Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 24.8 g, Cholesterol 33.8 mg, Fat 17.6 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 909.9 mg, Sugar 2.4 g
TUSCAN WHITE BEAN SOUP WITH SAUSAGE AND KALE
Provided by Bill Bradley, R.D.
Time 40m
Number Of Ingredients 14
Steps:
- In a large Dutch oven or thick bottomed soup pot, cook sausage in ¼ cup olive oil on medium heat until browned on all sides.
- Add onion, carrot, celery and garlic. Continue to sauté for another 3 minutes.
- Add kale. Sauté until kale begins to wilt.
- Add chicken broth, beans, rosemary and bay leaf.
- Bring to a boil, then bring to a simmer, cover and cook on a low boil (simmer) for 20 minutes, stirring occasionally. Salt and pepper, to taste.
- Top each bowl of hot soup with parmesan cheese.
Nutrition Facts : Calories 425 kcal, Carbohydrate 33 g, Protein 24 g, Fat 23 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 33 mg, Sodium 478 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving
A RUSTIC TUSCAN STYLE SAUSAGE SOUP
Categories Sausage
Number Of Ingredients 13
Steps:
- 1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it. 2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes. 3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes. 4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference. 5. Serve hot garnished with grated parmesan, if desired.
WHITE BEAN, SAUSAGE, AND KALE SOUP
Rachael Ray's yummy hearty soup. I can't remember what magazine this was out of, but this soup is great!!
Provided by GourmetGradStudent
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat.
- Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.
- Add the beans and garlic and cook, stirring occasionally, for 3 minutes.
- Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
- Discard the bay leaf.
- Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.
Nutrition Facts : Calories 904.4, Fat 39.3, SaturatedFat 13.4, Cholesterol 85.8, Sodium 1256, Carbohydrate 89.2, Fiber 21.1, Sugar 3, Protein 51.5
RUSTIC TUSCAN BEAN SOUP
A super healthy vegetarian version iof the classic Tuscan bean soup. Just 3 Weightwatchers Points per generous bowl.
Provided by Jana Steinhagen
Categories Beans
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
- Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
- Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
- Add the Beans towards the end and just heat them through in the soup.
Nutrition Facts : Calories 291.8, Fat 5.5, SaturatedFat 0.8, Sodium 64.9, Carbohydrate 48.1, Fiber 12.4, Sugar 7.5, Protein 15.8
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5/5 (14)Estimated Reading Time 5 minsServings 6-8Total Time 30 mins
- Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add sausage and sauté for 5 minutes, stirring and flipping occasionally, until browned. Use a slotted spoon to transfer the sausage to a clean plate, and set aside. Discard any remaining grease.
- Add the remaining oil to the stockpot. Add onion and carrot and sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
- Add in the chicken stock, white beans, herbs, and cooked sausage and stir until combined. Continue cooking until the soup reaches a simmer.
TUSCAN WHITE BEAN SOUP WITH SAUSAGE AND KALE - THE SEASONED …
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5/5 (2)Total Time 55 minsCategory Lunch or DinnerCalories 192 per serving
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the sausage and garlic and cook, stirring regularly to break the meat up with a wooden spoon, until sausage is no longer pink – about 5-7 minutes.
- Add all but 1 cup of the beans and the entire can of tomatoes, setting aside the remaining 1 cup of beans to use later. Cover and simmer gently for about 5 minutes.
- Place remaining 1 cup of beans in a food processor or blender and puree until smooth. You may need to add a splash of water or broth to get them to blend. Transfer the pureed beans to the pot.
- Stir in broth and kale. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes. Taste the soup and season with salt and pepper, if necessary.
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