Sausage White Bean And Spinach Soup Recipes

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, 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:

• 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.

SAUSAGE & WHITE BEAN SOUP

Steps:

• Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
• Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

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 BEAN AND SPINACH SOUP

Steps:

• Place white beans into a large container and cover with water; let soak 8 hours to overnight.
• Drain beans, reserving 2 cups soaking water.
• Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
• Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black 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).