WHITE BEAN SAUSAGE AND KALE SOUP RECIPE
This soup is wholesome comfort food. The sausages make easy fuss-free meatballs and they infuse the soup with great flavor. P.S. the parmesan - don't skip it!
Provided by Natasha Kravchuk
Categories Easy
Time 40m
Number Of Ingredients 11
Steps:
- Heat a large heavy bottomed pot over med/high heat and add 2 Tbsp olive oil. Slice sausages and add to hot oil and saute 5 minutes or until golden brown.
- Add diced onions and sauté another 3 minutes. Add carrots and tomatoes and sauté another 5 minutes until softened.
- Add garlic and stir until fragrant (1 min) then add 8 cups chicken broth and bring to a boil.
- Toss in beans and kale and cook until kale is tender (5 min). Season to taste with salt and pepper (I added 1 1/2 tsp salt and 1/4 tsp pepper) then remove from heat. Serve garnished with parmesan cheese.
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
MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE
This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup's complex flavors belie the quick cooking time. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.
Provided by Ruth Lively
Categories First course
Yield Yields about 10 cups.
Number Of Ingredients 13
Steps:
- Remove the sausage from its casing and tear it by hand into bite-size pieces. Heat 1 Tbs. of the olive oil in a 4- or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot. Add the remaining 1 Tbs. olive oil to the pot, increase the heat to medium high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan. Stir in the garlic, pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat. When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. Stir in the lemon juice and lemon zest (if using) and season to taste with salt and pepper.
Nutrition Facts : ServingSize six to eight., Calories 200 kcal, Fat 70 kcal, SaturatedFat 2 g, TransFat 8 g, Carbohydrate 21 g, Fiber 4 g, Protein 13 g, Cholesterol 10 mg, Sodium 530 mg, UnsaturatedFat 5 g
SAUSAGE, KALE, AND WHITE BEAN SOUP
Bringing you this creamy, rich Sausage, Kale, and White Bean Soup! Herby Italian sausage, kale, smoky paprika, creamy beans and potatoes, and a splash of cream. This is a must-make for soup season!
Provided by Lindsay
Categories Soup
Time 50m
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium-high heat. Add the onion and garlic; sauté for 10 minutes or until very soft and fragrant. Add the sausage and cook until browned. Drain out excess grease.
- Add the smoked paprika and flour; sauté for one minute.
- Add broth, a little at a time. Add potatoes; bring to a simmer over low heat. Cook for 10-15 minutes or until potatoes are tender. Add kale and white beans and simmer for another 5-10 minutes.
- Add half and half, salt, pepper, and lemon juice to taste. VOILA!
Nutrition Facts : Calories 560 calories, Sugar 3.1 g, Sodium 1096.4 mg, Fat 33.1 g, SaturatedFat 12.8 g, TransFat 0.2 g, Carbohydrate 43.9 g, Fiber 7.5 g, Protein 23.6 g, Cholesterol 74.5 mg
SAUSAGE, KALE, AND WHITE BEAN SOUP
A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
- Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
- Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
- Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
- Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 20.3 g, Cholesterol 49.9 mg, Fat 23.8 g, Fiber 6.5 g, Protein 19.2 g, SaturatedFat 8.5 g, Sodium 726.5 mg, Sugar 0.9 g
WHITE BEAN, SAUSAGE, AND KALE SOUP
Rachael Ray's yummy hearty soup. I can't remember what magazine this was out of, but this soup is great!!
Provided by GourmetGradStudent
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat.
- Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.
- Add the beans and garlic and cook, stirring occasionally, for 3 minutes.
- Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
- Discard the bay leaf.
- Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.
Nutrition Facts : Calories 904.4, Fat 39.3, SaturatedFat 13.4, Cholesterol 85.8, Sodium 1256, Carbohydrate 89.2, Fiber 21.1, Sugar 3, Protein 51.5
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