White Bean Sausage Soup Recipes

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SAUSAGE-BEAN SOUP



Sausage-Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 0

Steps:

  • Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
  • For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

WHITE BEAN AND SAUSAGE SOUP



White Bean and Sausage Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds bulk sweet Italian sausage
1 cup jarred sliced roasted red peppers
2 tablespoons fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
4 cloves garlic, minced
1 large onion, sliced
Kosher salt and freshly ground black pepper
8 cups low-sodium chicken broth
Two 15.5-ounce cans cannellini beans, drained
One 28-ounce can diced tomatoes
2 cups chopped kale
1 cup heavy cream
2 tablespoons apple cider vinegar
Fresh Parmesan cheese, for serving, optional

Steps:

  • Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
  • Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
  • Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
  • To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

SAUSAGE & WHITE BEAN SOUP



Sausage & White Bean Soup image

Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
1 ½ pounds sweet or hot Italian sausage, in the casing
2 ounces thinly sliced prosciutto ham, minced
2 medium onions, in medium dice
2 medium carrots, peeled and in medium dice
2 medium celery stalks, in medium dice
1 teaspoon dried thyme leaves
3 (15.8 ounce) cans great Northern or other white beans, undrained
1 quart chicken broth (carton or can)

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.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 40.3 g, Cholesterol 70.9 mg, Fat 33 g, Fiber 9.3 g, Protein 26.4 g, SaturatedFat 11.2 g, Sodium 785.9 mg, Sugar 2.1 g

SAUSAGE BEAN SOUP



Sausage Bean Soup image

You're moments away from a flavor-packed soup that keeps you warm on even the chilliest nights. It's just the kind of recipe we Minnesotans love. -Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.

Nutrition Facts : Calories 268 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 908mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.

WHITE BEAN AND SAUSAGE SOUP



White Bean and Sausage Soup image

This quick-to-prepare, hearty soup recipe comes from Margaret Simone of Singer Island, Florida.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 9

3/4 pound sausage (removed from casings)
1 small chopped onion
2 minced garlic cloves
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) reduced-sodium beef or chicken broth
1 can (19 ounces) cannellini beans, drained and rinsed
Coarse salt and ground pepper
1 tablespoon chopped fresh basil, plus more for garnish
Grated Parmesan, for garnish

Steps:

  • In a Dutch oven, cook sausage over medium- high heat, breaking it up with a spoon. Add onion and garlic. Cook, stirring often, until sausage is browned and onion is softened, about 8 minutes.
  • Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, partially covered, until tomatoes are softened, about 10 minutes.
  • Stir in cannellini; simmer until heated through, 2 minutes. Season with salt and pepper. Stir in basil. Garnish with grated Parmesan and whole basil leaves.

Nutrition Facts : Calories 390 g, Fat 8 g, Fiber 10 g, Protein 30 g

WHITE BEAN SAUSAGE SOUP



White Bean Sausage Soup image

A very flexible recipe - you can cook the beans "from scratch" or use canned beans, use any kind of sausage you want (Jimmy Dean reduced fat works great - it comes in 12 or 14 oz. packages and I use it in place of the 1 lb. called for in the recipe) or substitute ham or turkey, you can add or substitute favorite veggies. This soup freezes well and can be halved or doubled. And it's delicious! To make a lower fat version, use the reduced fat sausage and 1% or skim milk. (The cooking time is for a crock pot - if you use your stove top, cooking time is greatly reduced.)

Provided by Knitting Granny

Categories     Beans

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup dried white bean, cooked (or about 2 cups canned white beans)
2 cups carrots, cut in small bite-sized pieces
1 cup celery, cut in small cross-wise pieces
2 garlic cloves, peeled, mashed and cut into very fine pieces
1 (14 ounce) can diced tomatoes
2 cups chicken broth (1 14 oz. can will do)
2 bay leaves
1 lb sausage, cooked, crumbled and well drained (or the equivalent amount of ham or turkey, cooked if need be, and cut into bite sized pieces)
2 cups milk or 2 cups half-and-half cream
3 -4 cups kale (don't use the stems) or 3 -4 cups bok choy, rinsed and cut into bite-sized pieces (don't use the stems)

Steps:

  • Mix all ingredients except the milk and the greens in a large heavy pan or crock pot.
  • Cook on low for about six hours or on high for four hours. If cooking on the stove top, bring to a boil and then simmer until carrots and celery are tender.
  • Add the milk or half-n-half and heat until soup is good and hot again.
  • Stir in the greens and heat just until the greens become limp but are still brightly colored.

Nutrition Facts : Calories 352.3, Fat 19.5, SaturatedFat 7.1, Cholesterol 41.5, Sodium 783.2, Carbohydrate 27.8, Fiber 6, Sugar 3.8, Protein 17.6

WHITE BEAN SAUSAGE SOUP



White Bean Sausage Soup image

This is such a delicious and flavorful soup. It is sure to warm up any winter night and is so smooth.-Linda Miranda, Wakefield, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup shredded Parmesan cheese
Cayenne pepper
1 Italian turkey sausage link, casing removed
2 tablespoons chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup reduced-sodium chicken broth
1/4 cup heavy whipping cream
2 teaspoons sherry, optional
1 teaspoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon dried thyme

Steps:

  • Spoon cheese into 6 mounds 3 in. apart on a parchment-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool. , In a large saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink, breaking it into crumbles; drain. Remove and keep warm. , In the same pan, saute garlic for 1 minute or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly., Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

Nutrition Facts : Calories 425 calories, Fat 22g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 1218mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 8g fiber), Protein 23g protein.

CREAMY WHITE BEAN & ITALIAN SAUSAGE SOUP



Creamy White Bean & Italian Sausage Soup image

This recipe was in a little recipe pamphlet DH received in the mail. I added extra seasonings and increased the cooking times. I served it with hot crusty sourdough bread and it made a wonderful cold weather soup. As an added bonus using canned beans makes it a very quick and easy dish to put together. I like using the parmesean cheese and DH likes the extra "kick" of the crushed red peppers.

Provided by Luby Luby Luby

Categories     Beans

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

3 (15 1/2 ounce) cans white beans (not dried, I use Great Northern)
1 (1 lb) package bulk Italian sausage, casing removed
2 tablespoons vegetable oil
1 large onion, chopped
1 carrot, peeled and shredded
1 celery rib, diced
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
grated parmesan cheese (optional)
crushed dried red pepper (optional)

Steps:

  • Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl.
  • Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside.
  • In large skillet cook sausage over medium heat breaking up into small pieces until browned.
  • Remove sauage from skillet and place on paper towels to absorb grease.
  • In heavy dutch oven or stock pot heat oil over medium heat.
  • Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes.
  • Add broth, whole beans and minced garlic to vegetable mixture.
  • Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans.
  • Add seasonings, cover and simmer gently over medium heat for about 30 minutes.
  • Add heavy cream and cook covered over low heat for about 10 minutes.
  • Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.

Nutrition Facts : Calories 1105.6, Fat 66.7, SaturatedFat 28, Cholesterol 167.8, Sodium 2138.1, Carbohydrate 82.2, Fiber 17.1, Sugar 3.2, Protein 46.3

ITALIAN WHITE BEAN AND SAUSAGE STEW



Italian White Bean and Sausage Stew image

This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h45m

Yield 6

Number Of Ingredients 13

1 ½ cups dry cannellini beans
4 (6 ounce) Italian sausage links with garlic and fennel
1 cup chopped yellow onion
⅓ cup dry white wine
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 bay leaf
6 cups water, or to taste
1 teaspoon salt, plus more to taste
4 cups chopped kale
1 tablespoon extra-virgin olive oil, or to taste
6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
6 pinches red pepper flakes

Steps:

  • Soak beans in cold water, 8 hours to overnight.
  • Drain beans and set aside.
  • Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
  • Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
  • Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
  • Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
  • Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g

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From the-girl-who-ate-everything.com


TUSCAN SAUSAGE POTATO AND KALE SOUP RECIPE - THERESCIPES.INFO
https://thefoodcharlatan.com › sausage-potato-and-kale-soup. All information about healthy recipes and cooking tips
From therecipes.info


WHITE BEAN AND SAUSAGE SOUP WITH PASTA | SOUTHERN LIVING
Brown the sausage and onions, then add garlic, rosemary, seasonings, beans and chicken stock. Add uncooked pasta and let it them get tender, then stir in swiss chard. Chard is a nutritious, green leafy vegetable with a taste that is a bit milder than spinach. Use raw chard in green salads, sauté it with garlic and olive oil, or bake it into a ...
From southernliving.com


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