ITALIAN SAUSAGE AND KALE SOUP
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1105mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.
ITALIAN SAUSAGE KALE SOUP
My mom dehydrates the last pick of tomatoes from her garden each fall-perfect for quick soups like this one. When I have time to prepare dried beans, I do-but don't worry if you don't. Canned beans are just as good. -Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.
Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 868mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
ITALIAN SAUSAGE KALE BEAN SOUP
Commonly referrred to as Tuscan Bean Soup, this hearty soup features Italian sausage, cannellini beans, and kale. Great as a starter or served with a side of crusty bread for lunch.
Provided by Angela Allison
Categories Soup
Time 35m
Number Of Ingredients 17
Steps:
- In a large dutch oven or pot, heat one teaspoon of olive oil over medium high heat. Add the sausage and use a wood spoon to break up. Cook until cooked through. Use a spoon to remove sausage from pot; set aside.
- In the same pot, add the remaining teaspoon of olive oil and the onions. Cook for two minutes and add in diced carrots and celery. Cook for five minutes, or until softened. Stir in garlic and red pepper flakes. Cook for one minute. Pour in the wine to deglaze the pan and stir for another minute.
- Add in the cooked sausage, kale, broth, water, tomatoes, cannellini beans, bay leaves, and kosher salt. Bring soup to a boil, then reduce to a simmer. Simmer for 10 minutes uncovered.
- Before serving, add in the juice of half a lemon. Serve with parmesan cheese sprinkled over top.
Nutrition Facts : Calories 296 kcal, ServingSize 1 serving
KALE, BEAN, AND ITALIAN SAUSAGE SOUP
Provided by Delicious Living Contributor
Yield 10 people
Number Of Ingredients 16
Steps:
- Brown sausage in a Dutch oven or large saucepan for 5 minutes. Add onion, celery, and garlic and sauté for 5 minutes more. Drain any fat from pot. Add stock or broth, potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes or until vegetables are nearly tender.
- Stir in cabbage, kale, beans, and tomatoes. Return to a boil, reduce heat, and simmer 10-15 minutes more. Ladle into bowls and serve with grated Parmesan cheese and fresh basil, if using.
Nutrition Facts : ServingSize 1 serving, Calories 293 kcal, SaturatedFat 6 g, Carbohydrate 21 g, Fiber 5 g, Protein 15 g, Cholesterol 46 mg, Sodium 603 mg
SAUSAGE, WHITE BEAN AND KALE SOUP
This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
- Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
- Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g
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- Heat 1 tablespoon of the oil in a 4- to 5-quart pot over medium heat. Add the leek or onion, carrot, celery, rosemary, and a generous couple pinches of salt and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, and parmesan rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
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