Tuscan White Bean Soup With Sausage And Kale Recipes

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RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP



Rustic Tuscan-Style Sausage, White Bean, and Kale Soup image

Provided by Chris Cockren

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 ounce)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
64 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

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

TUSCAN WHITE BEAN SOUP WITH SAUSAGE AND KALE



Tuscan White Bean Soup with Sausage and Kale image

Provided by Bill Bradley, R.D.

Time 40m

Number Of Ingredients 14

1/4 cup extra virgin olive oil
1/2 pound hot or sweet Italian sausage, depending on what you like, cut into bite sized pieces
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/2 pound kale, stems removed and chopped
6 cups chicken broth
1-28 ounces can cannelloni beans, rinsed and drained
1 tsp rosemary, dried
1 bay leaf
1/4 tsp pepper
Salt, to taste
1/2 cup shredded parmesan

Steps:

  • In a large Dutch oven or thick bottomed soup pot, cook sausage in ¼ cup olive oil on medium heat until browned on all sides.
  • Add onion, carrot, celery and garlic. Continue to sauté for another 3 minutes.
  • Add kale. Sauté until kale begins to wilt.
  • Add chicken broth, beans, rosemary and bay leaf.
  • Bring to a boil, then bring to a simmer, cover and cook on a low boil (simmer) for 20 minutes, stirring occasionally. Salt and pepper, to taste.
  • Top each bowl of hot soup with parmesan cheese.

Nutrition Facts : Calories 425 kcal, Carbohydrate 33 g, Protein 24 g, Fat 23 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 33 mg, Sodium 478 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving

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