Tuscan Bean Chicken And Italian Sausage Soup Recipe 475 Food

TUSCAN BEAN SOUP

Steps:

• Heat a large soup pot over medium-low heat.
• Remove casings from sausage and break up into pot. Brown sausage for about 4 minutes.
• Once the sausage has begun to brown, add the onion, celery, carrot and garlic.
• Continue to cook until sausage is completely brown and the vegetables have begun to soften slightly.
• Meanwhile in a food processor or blender, add all of the garbanzo beans.
• Reserve and set aside 1 cup of the white northern beans; and add the remaining beans to the food processor along with the garbanzo beans.
• Process the beans until smooth using a little broth to help make a puree.
• Add the tomato paste and bean puree, to the cooked sausage and vegetables.
• Gradually pour in the broth, while stirring.
• Add the red pepper flakes, cheese rind and reserved whole beans and bring up to a low boil.
• Special Note: Once the bean puree has been added to the soup, it is important to stir the soup occasionally in order to keep the soup from burning on the bottom of the pot.
• When the soup comes up to a boil, add the pasta.
• Reduce heat to a simmer and cook until the pasta is tender about 12 to 15 minutes.
• Meanwhile, cut chicken into small bite-size pieces.
• Once the pasta is tender, add the cubed chicken and continue to cook for another 5 minutes, just until chicken is heated through.
• Remove cheese rind and serve.
• Garnish with chopped fresh parsley, if desired.

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.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

TUSCAN SOUP A LA OLIVE GARDEN

Steps:

• In some olive oil sauté the onion and garlic until transparent.
• Add water and chicken base or 2 quarts chicken broth.
• Add the potatoes (I like to use frozen hash browns that I always have on hand).
• Add the seasonings.
• Bring to boil. Cover with lid and simmer.
• Brown the sausage, breaking up into small pieces, and drain in a stainer.
• Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
• Add the sausage and kale to your saucepan and cook until potatoes are tender.
• Add the can of evaporated milk and heat through.
• Check to see if you want to add any salt.
• Serve with freshly grated Parmesan cheese. Enjoy.:-).

TUSCAN CHICKEN AND SAUSAGE

Steps:

• Cut the chicken into 1½" cubes. Cut the sausage into similarly-sized pieces.
• In a skillet, heat the olive oil over medium-high heat until it shimmers. Working in batches, brown the chicken and sausage in the olive oil. Transfer to a crockpot as they are finished.
• Pour the wine into the skillet to deglaze, scraping up any browned bits on the bottom of the pan, then add to crockpot.
• Add the artichoke hearts, the onion, the peppers and the mushrooms to the crockpot. Add the herbs, and salt and pepper to taste. Add the chicken broth. Cover tightly and cook on low 8-10 hrs or high 3-4 hours.

TUSCAN BEAN SOUP

Steps:

• In large soup pot, saute carrots, onion, and garlic in olive oil until carrots are tender.
• Stir in cannellini beans, chicken broth and seasonings. Can add more salt to taste. Simmer for 20 minutes or so.
• Ladel soup into bowls, top with a few spinach leaves and let them wilt for a minute or so. Serve with crusty bread.