TUSCAN WHITE BEAN & SPINACH SOUP
This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.
Provided by justcallmetoni
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, sautee the shallots & garlic in the olive oil.
- Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
- Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
- Add spinach and cook until wilted.
SMOKED SAUSAGE AND TUSCAN WHITE BEAN SOUP
Grab your programmable pressure cooker and make this hearty smoked sausage and vegetable-loaded soup, in partnership with Hillshire Farm® Brand.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 1h30m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 78.3 g, Cholesterol 40.9 mg, Fat 21.9 g, Fiber 19.5 g, Protein 37 g, SaturatedFat 6.9 g, Sodium 1576.5 mg, Sugar 6.9 g
SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
"SUPER-TUSCAN" WHITE BEAN SOUP
Provided by Michael Chiarello : Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
- Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
- Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
- Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts.
- To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired.
ITALIAN SAUSAGE BEAN AND SPINACH SOUP
I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste --- this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 5 1/2 quarts (approx)
Number Of Ingredients 14
Steps:
- Heat olive oil in a 8-10-quart pot over medium-high heat.
- Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
- Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
- Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
- Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
- Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
- Season with salt and pepper.
- Pass more Parmesan cheese at the table.
Nutrition Facts : Calories 1155, Fat 66.7, SaturatedFat 22.4, Cholesterol 121.6, Sodium 4187.5, Carbohydrate 72.6, Fiber 14.2, Sugar 13.2, Protein 64.9
TUSCAN WHITE BEAN & SAUSAGE SPINACH SOUP
This Tuscan White Bean & Sausage Spinach Soup will definitely warm you up on a cold day. With the flavors of Tuscany, you can't help but fall in love with this soup! Serve this with some crusty bread!
Provided by The Kitchen Whisperer
Number Of Ingredients 14
Steps:
- Heat a large heavy bottomed saucepan over medium heat.
- Add in the oil.
- Once the oil shimmers add in the sausage.
- Cook 5-6 minutes on one side, flip and continue cooking an additional 5 minutes or until the sausage browns.
- Remove the sausage from the pot and set aside.
- To the pot with the oil add in the onion and carrots cooking for 7 minutes or until the onions are starting to turn translucent and soft.
- Add in the garlic and cook for 1 minute stirring.
- Add in 1/2 cup of the stock, 1 teaspoon salt and pepper stirring.
- Bring to a steady boil and cook for about 10 minutes or until the carrots are fork tender.
- Add in the beans with its juice, the sausage, the rest of the stock, oregano, paprika and marinara sauce giving it a gentle stir.
- Reduce the heat to medium low and simmer 15 minutes.
- In batches add in the spinach and simmer 5 more minutes. If using kale, add now but cook for 12-15 minutes or until tender.
- Remove from the heat and add in the cheese.
- Taste for seasoning.
Nutrition Facts : Calories 262 calories, Sugar 4.9 g, Sodium 2362.5 mg, Fat 9.9 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 28 g, Fiber 6.6 g, Protein 16 g, Cholesterol 27.5 mg
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
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
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.
Nutrition Facts : Calories 467 kcal, Carbohydrate 41 g, Protein 27 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 831 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
WHITE BEAN, SAUSAGE AND SPINACH SOUP
Found in an AllYou magazine. Feel free to substitute smoked sausage for the turkey kielbasa. Nice light soup to use as an appetizer or main dish. Servings presented here are for main dish size bowls. Serve with a crusty bread and it will warm you right up.
Provided by HokiesMom
Categories Clear Soup
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, warm olive oil over medium heat. Add sausage and cook, stirring until browned all over, about 5 minutes. Transfer to a paper towel lined plate to drain. Discard all but 1 tbs of fat from pot.
- Add onion and garlic to pan and cook stirring often, until soft, about 3 minutes.
- Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer 15 minutes.
- Stir in spinach until wilted, 1 to 2 minutes.
- Season with salt (if you desire0 A ndpep per) and pepper.
Nutrition Facts : Calories 319.2, Fat 15.4, SaturatedFat 4.8, Cholesterol 45.7, Sodium 1259.9, Carbohydrate 27.3, Fiber 8.3, Sugar 3.6, Protein 19.2
TUSCAN SAUSAGE AND WHITE BEAN SOUP
Tuscan Sausage and White Bean Soup is a hearty, flavorful dish perfect for dinner any night of the week.
Provided by Barbara
Categories Soup
Time 20m
Number Of Ingredients 9
Steps:
- In a skillet, cook sausage. Drain and set aside.
- Melt butter in medium saucepan.
- Add onion and garlic; cook for 1 to 2 minutes while stirring occasionally or until onion is tender.
- Stir in flour.
- Slowly add the evaporated milk and chicken broth while stirring constantly.
- Once the mixture comes to a complete boil, add sausage and beans.
- Heat through, and season with salt and pepper.
WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND FRESH SPINACH
This is a tasty Italian-type soup. It's great served with a grilled cheese or Portabello sandwich and sliced fresh fruit. I got the recipe at a cooking class I took in San Diego at Great News Cooking School. Recipe author: Chef Phillis Carey. Note: The beans and tomatoes are canned. The spinach is bagged and is found in the produce department.
Provided by GREG IN SAN DIEGO
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat.
- Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
- Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
- Add broth, tomatoes with juice and beans. Bring to a boil.
- Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
- Just before serving bring to a simmer and stir in the spinach to wilt.
- Ladle hot soup into pre-heated bowls.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 569.2, Fat 22.2, SaturatedFat 6.4, Cholesterol 88.2, Sodium 444.4, Carbohydrate 47.8, Fiber 11.7, Sugar 8.8, Protein 47.8
TUSCAN BEAN SOUP
Here's my version for a delicious Tuscan Bean Soup that's loaded with bacon, smoked sausage and lots of beans, comfort food at its finest. This is an easy to make, hearty and delicious soup. Entirely a meal on it's own, it's perfect or fall and winter weather or busy weeknights anytime of the year!
Provided by Joanna Cismaru
Time 45m
Number Of Ingredients 13
Steps:
- Cook the bacon: Add the bacon to a soup pot or a large dutch oven and fry until crispy. Transfer the bacon to a paper towel lined plate.
- Cook onion and sausage: To the same pot add the olive oil and heat over medium-high heat. Next, add the onion and the sausage to the pot and cook until the onion is translucent and the sausage is slightly browned. Add garlic and cook until fragrant, another minute.
- Add the rest of the ingredients: Next add in the beans, broth, heavy cream, paprika, rosemary, thyme, and bay leaves, half the cooked bacon and season with salt and pepper. Stir well.
- Cook: Bring to a boil, then reduce heat to low and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.
- Garnish & Serve: Garnish the soup with remaining bacon and serve.
Nutrition Facts : Calories 462 kcal, Carbohydrate 35 g, Protein 20 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 829 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
TUSCAN SAUSAGE AND BEAN SOUP
I love soup! This is very tasty and a real hearty treat. It comes together quickly. UPDATE: 2/14 I recently added a can of diced tomatoes an that was a great addition. Serve with a baked tomato, green salad and crusty bread. Oh, and don't forget a nice glass of red vino. Recipe from DH's cuz MC!
Provided by Chicagoland Chef du
Categories Beans
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 770.3, Fat 33.6, SaturatedFat 11.7, Cholesterol 64.7, Sodium 1454.1, Carbohydrate 71.3, Fiber 20.9, Sugar 5.5, Protein 48.9
WHITE BEAN AND SPINACH SOUP
This perfect comfort food recipe is so delicious and packed full of protein, vitamins & minerals. It's also super easy to make!
Provided by Housewives of Frederick County
Categories Dinner Lunch Main Course Soup
Time 7h10m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced sausage and cook, stirring frequently, until lightly browned.
- Once sausage is cooked, add it to the slow cooker, along with the diced celery, onion, & carrots, minced garlic, beans, oregano, chicken broth, 2 cups of water and salt & pepper (Be careful not to add too much pepper. It can overwhelm the soup).
- Mix until thoroughly combined. Cover the slow cooker and cook on low heat for 7 to 8 hours OR high heat for 3 to 4 hours.
- Just before the soup is ready to serve, add fresh baby spinach and mix into the soup until wilted.
- Serve immediately.
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
More about "tuscan white bean sausage spinach soup food"
TUSCAN WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND SPINACH ...
From umami.site
4.5/5 (2)Servings 8Cuisine ItalianTotal Time 3 hrs
- Wash and sort the beans, picking out any off looking ones. Place in a large pot, cover with 48 ounces of water, bring to a boil for two minutes, remove from heat and let them sit for an hour. Drain the water and set the beans aside.
- Meanwhile, dice the pancetta into small chunks, set aside. Chop the onion, celery, and fennel up into small bite sized pieces. Mince the garlic. Cut the carrots into large bite sized pieces, roughly chop the spinach, setting both aside for later.
- Start cooking the soup by adding the pancetta to a large heavy duty pot. Start the heat on low and let some of the fat render out. As the fat starts to render out add 2 tbsp of olive oil to the pot and sauté the onions, fennel, celery, and garlic for a few minutes until the onions start turning translucent.
- Add the sausage to the pot to brown. (The main thing with the sausage is to use a good flavorful Italian sausage, whether it's ground, in a casing, sweet, or hot). Once the sausage is browned add the beans back into the pot, along with the stock, salt, and pepper. Bring everything to a boil.
WHITE BEAN SOUP WITH SAUSAGE & SPINACH | HEALTHY SOUP …
From joyfulhealthyeats.com
5/5 (4)Calories 373 per servingCategory Soup
- Add italian sausage to the pan and cook until browned. Using a wooden spoon chop up sausage into smaller pieces during the cooking process.
- Next add in onion, celery, carrots, red pepper and garlic. Saute for 5 minutes or until vegetables are tender and onions are translucent. Then add in thyme, basil, oregano and red pepper flakes. Stir to combine.
- Next, add in white kidney beans and vegetable broth. Cover. Bring to a boil, reduce heat and simmer for 10 minutes.
BAREFOOT CONTESSA | TUSCAN WHITE BEAN SOUP | RECIPES
From barefootcontessa.com
- First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).
SLOW COOKER SAUSAGE, SPINACH AND WHITE BEAN SOUP - DAMN ...
From damndelicious.net
4.9/5 (36)Servings 8
SLOW COOKER TUSCAN WHITE BEAN SOUP WITH ... - FOOD FANATIC
From foodfanatic.com
3.2/5 (21)Total Time 8 hrs 40 minsCategory Farm to TableCalories 201 per serving
TUSCAN WHITE BEAN SOUP WITH SAUSAGE AND KALE - THE ...
From theseasonedmom.com
5/5 (1)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.
TUSCAN SAUSAGE AND WHITE BEAN SOUP - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (70)Total Time 37 minsCategory Soups Stews ChilisCalories 446 per serving
- In a large pot, cook the sausage over medium heat (remove the sausage from the casings, if needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn't stick to the pan.
- Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes. At this point, if there is excess grease, drain it before proceeding.
- Bring the soup to a boil. Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn't sticking.
TUSAN-STYLE WHITE BEAN AND SAUSAGE SOUP RECIPE - LAALOOSH
From laaloosh.com
3.8/5 (18)Total Time 1 hr 10 minsServings 6Calories 376 per serving
- Heat oil in a large pot or dutch oven over medium high heat. Add in sausage, and cook, while breaking up with a wooden spoon, until browned.
- Stir in garlic, onions, carrots, celery, and cook until vegetables begin to soften, about 8-10 minutes.
- Add in beans, broth, bay leaves, oregano, thyme, and salt and pepper. Bring to a boil, then reduce heat to medium low, cover with a lid, and cook for about 30 - 45 minutes.
- Turn heat up to medium, bringing the soup back to a simmer, and stir in the spinach. Cook, uncovered, until it becomes slightly wilted.
SLOW COOKER TUSCAN WHITE BEAN SOUP WITH SAUSAGE
From savorynothings.com
5/5 (1)Total Time 8 hrs 45 minsCategory Main CourseCalories 358 per serving
- Brown sausage and vegetables: Brown sausage in a skillet over medium heat. Remove to your crockpot. Add the onion, garlic, celery and carrots to the hot pan and cook until softened, about 3 minutes.
- Deglaze the pan: Stir in the tomato paste and the Italian seasoning. Pour the white wine (or 1/2 cup chicken broth) into the pan and bring it to a boil, scraping the browned bits off the bottom of the pan. Take off the heat and transfer everything to the slow cooker, too.
- Cook: Add the remaining ingredients EXCEPT for the white beans, orzo pasta and kale/spinach to the crock and stir well. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Finish the soup: Stir the dry orzo, white beans and spinach into the soup and cook on HIGH for about 15 minutes or until the pasta is done. Check for seasoning and add salt to taste, if necessary.
SLOW COOKER TUSCAN WHITE BEAN SOUP WITH SAUSAGE
From blogghetti.com
5/5 (1)Estimated Reading Time 8 mins
- Brown turkey sausage in a skillet over med-high heat. Drain any grease once it's cooked. Add to slow cooker.
- Add in the carrots, beans (SEE NOTES), chicken stock, onions, garlic powder, Italian seasoning, and frozen pearl onions to the slow cooker.
- Cover and cook on high for 4-5 hours, depending on how your slow cooker cooks. Check at the 4 hour mark to see if the beans are soft, if not, continue to cook another hour, or until beans are soft.
- Once the beans are cooked through, remove lid and discard the bay leaves. Add in the can of fire-roasted tomatoes and stir. (SEE NOTES) The tomatoes are added at the end of the cooking time if you are using dried beans. Dried beans cannot be cooked with acidic foods, like tomatoes or the beans will take much longer to cook to become soft.
TUSCAN WHITE BEAN SOUP RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (36)Calories 431 per servingCategory Main, Soup
- Cook bacon: Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside.
- Remove bacon - leave fat: You want about 1 tablespoon of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 tablespoon of liquid (just eyeball this).
- Saute vegetables: Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds - 1 minute.
- Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 tablespoon, about 3-4 minutes.
TUSCAN WHITE BEAN SOUP WITH ITALIAN SAUSAGE - CLEAN EATING
From cleaneatingmag.com
Cuisine ItalianTotal Time 35 minsServings 2Calories 367 per serving
TUSCAN WHITE BEAN SOUP - SWANSON - CAMPBELL SOUP COMPANY
From campbells.com
4.4/5 (5)Total Time 45 minsServings 5Calories 249 per serving
MEDITERRANEAN BEAN AND SAUSAGE SOUP - SWANSON
From campbells.com
4.7/5 (3)Total Time 35 minsServings 4Calories 342 per serving
SLOW COOKER TUSCAN SAUSAGE AND BEAN SOUP - RECIPE GIRL
From recipegirl.com
Reviews 7Category SoupCuisine ItalianTotal Time 8 hrs 15 mins
TUSCAN SAUSAGE AND WHITE BEAN SOUP | RECIPE | WHITE BEAN ...
From pinterest.com
4.7/5 (71)Total Time 37 minsServings 6
TUSCAN SAUSAGE SOUP WITH SHELL PASTA, SPINACH & WHITE ...
From feastonthecheap.net
Estimated Reading Time 5 mins
TUSCAN WHITE BEAN SPINACH SOUP RECIPES
From tfrecipes.com
TUSCAN SAUSAGE SOUP RECIPES
From tfrecipes.com
TUSCAN SAUSAGE AND BEAN SOUP - TFRECIPES.COM
From tfrecipes.com
TUSCAN WHITE BEAN MINESTRONE RECIPE - ALL INFORMATION ...
From therecipes.info
TUSCAN WHITE BEAN & SAUSAGE SPINACH SOUP : OPTIMAL ...
From recipeschoice.com
TUSCAN SAUSAGE SOUP WITH SPINACH - ALL INFORMATION ABOUT ...
From therecipes.info
TUSCAN SAUSAGE AND BEAN SOUP RECIPES
From tfrecipes.com
10 BEST TUSCAN WHITE BEAN CHICKEN SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
SKINNY TUSCAN WHITE BEAN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
TUSCAN SPINACH BEAN SOUP RECIPES
From tfrecipes.com
TUSCAN WHITE BEAN & SAUSAGE SPINACH SOUP - CIRCLE B RANCH ...
From circlebranchpork.com
TUSCAN STYLE TURKEY SAUSAGE, WHITE BEAN AND KALE SOUP ...
From karenmangum.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