ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP
Provided by Frances Mayes
Categories Soup/Stew Bean Leafy Green Vegetable Sauté Dinner Lunch Meat Sausage Kale Legume Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12 to 14
Number Of Ingredients 9
Steps:
- Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
- Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.
MUSSELS WITH CHORIZO, BEANS & CAVOLO NERO
Team the bold flavours of mussels and chorizo with mellow cannellini beans and cavolo nero for a tasty, light meal. Ideal for a romantic evening
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Gently cook the shallots, parsley stalks, garlic and chorizo in the oil in a large pan with a lid or casserole dish until the shallots are softened - about 5 mins. Add the cavolo nero and cook for a couple more mins, then add the wine and cook for another 1 min.
- Stir in the beans, then add the mussels, ensuring they're well coated with the sauce, and cover with the lid. Cook for a few mins, shaking the pan to release the mussel juices, until they've all opened (discard any that haven't). Scatter over the parsley leaves and squeeze over the lemon to serve.
Nutrition Facts : Calories 596 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 49 grams protein, Sodium 3.4 milligram of sodium
CAVOLO NERO AND CANNELLINI BEAN SOUP
Asolid Tuscan-style soupincludes an Italian variety of kale, cavolo nero, that has crinkly leavesand a near-spicy bite (look for the greenat farmers' markets or gourmet groceries);the dish gets significant protein fromcannellini beans.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge kale into ice bath. Drain.
- Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.
- Stir in stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.
- Add kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until kale is tender, about 5 minutes. Divide bread and soup among 4 bowls.
Nutrition Facts : Calories 290 g, Cholesterol 7 g, Fat 7 g, Fiber 4 g, Protein 13 g, Sodium 687 g
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