Smoked Sausage And Tuscan White Bean Soup Food

SMOKED SAUSAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
• In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
• Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
• Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
• Ladle the soup into bowls. Serve hot, with crusty bread slices.

TUSCAN WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
• Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.

SAUSAGE, WHITE BEAN AND TORTELLINI SOUP

Steps:

• Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
• Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

TUSCAN SAUSAGE AND BEAN SOUP

Steps:

• In a soup pot, brown sausage until no longer pink.
• Break up into small pieces while cooking.
• Drain off excess oil. Return to pot.
• In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
• In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
• NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
• Combine remaining ingredients.
• Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
• Serve with your favorite sides and red wine.
• Enjoy.

SMOKED SAUSAGE AND TUSCAN WHITE BEAN SOUP

Steps:

• Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside.
• Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.
• Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.

SMOKED SAUSAGE AND WHITE BEAN SOUP RECIPE - (4.6/5)

Steps:

• Heat 1 tablespoon oil in a 4-quart saucepan or dutch-oven over medium-high heat. Add sausage medallions and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer sausage to a plate. Heat remaining oil in same pan. Cook carrots, garlic, oregano, black pepper and thyme sprigs about 5 minutes; stir often. Return sausage (and any juices) to pan. Add beans and broth and cook on medium-low heat, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and smoked paprika. Cover and simmer 30 minutes over low heat. Add spinach and cook just until wilted, about 2 minutes. Serve topped with cheese, if desired. Notes use less broth if you prefer it to be 'more stew like' and more broth if you prefer it to be more 'soup like'