White Bean Sausage And Spinach Soup Food

SAUSAGE, WHITE BEAN, AND SPINACH SOUP

Steps:

• Heat the olive oil over medium high heat. Add the sausage and cook for 5-7 minutes until browned.
• Add the onion, carrots, celery, and garlic. Cook for 4-6 minutes until onion begins to become translucent.
• Add the white beans, diced tomatoes with juice, chicken broth, bay leaf, and oregano. Bring to a simmer and simmer covered for 20 minutes.
• Add the spinach and stir until wilted. Taste and season with salt and pepper.

WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND FRESH SPINACH

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.

WHITE BEAN, SPINACH AND SAUSAGE SOUP

Steps:

• Heat oil in dutch oven over medium heat.
• Add sausage, onions, and garlic.
• Cook until sausage is browned.
• Add spinach and cook 2 minutes longer.
• Add broth, picante sauce, and beans.
• Heat to boil to bring flavors together.

WHITE BEAN, SAUSAGE AND SPINACH SOUP

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.

WHITE BEAN, SPINACH, AND SAUSAGE SOUP

Steps:

• Crumble sausage and cook in saucepan until browned.
• Drain fat through strainer and set aside.
• Saute onion and garlic in same saucepan in small amount of olive oil until onion is soft (about 5 minutes).
• Stir in beans, broth, tomatoes, and reserved sausage.
• Heat, stirring, until very hot.
• Add spinach, cover, cook until spinach is wilted and tender (about 5 minutes).

WHITE BEAN AND SAUSAGE SOUP

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.

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.

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.

ITALIAN SAUSAGE BEAN AND SPINACH SOUP

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.

WHITE BEANS WITH SPINACH & SAUSAGE RECIPE - (3.7/5)

Steps:

• Cook the sausage in a cast iron skillet or non-stick pan on medium high. If using sausage links, sear them well on the sides then slice as desired. Add cooked sausage to the beans along with what's left in the pan. Pour chicken broth and garlic into a large pot. Place on medium high heat and bring to a simmer. Add in the oil, oregano, and beans mixture. Stir together before adding in tomatoes. Heat through until beans are tender. Add spinach and cook just until the leaves are wilted. Stir to combine and sprinkle cracked pepper on top.