Whitebeanspinichsoupwithsmokedsausage Recipes

WHITE BEANS WITH SPINACH & SAUSAGE RECIPE - (3.7/5)

Steps:

• Cook the sausage in a cast iron skillet or non-stick pan on medium high. If using sausage links, sear them well on the sides then slice as desired. Add cooked sausage to the beans along with what's left in the pan. Pour chicken broth and garlic into a large pot. Place on medium high heat and bring to a simmer. Add in the oil, oregano, and beans mixture. Stir together before adding in tomatoes. Heat through until beans are tender. Add spinach and cook just until the leaves are wilted. Stir to combine and sprinkle cracked pepper on top.

SMOKED SAUSAGE, WHITE BEAN AND SPINACH PASTA

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
• Heat 2 teaspoons olive oil in the same skillet on medium-high heat. Saute the smoked sausage for 5 minutes, or until golden brown, stirring occasionally. Remove smoked sausage and set aside.
• Add the zucchini and vegetable broth to the skillet and simmer until zucchini are soft, about 5 minutes. Add spinach, white beans and cherry tomatoes; continue to simmer for 2 minutes until spinach is wilted and tomatoes are soft.
• Turn the heat to low; add the pasta and smoked sausage to the vegetables mixing well to combine and cook for 30 seconds until heated through.
• Garnish with toasted pine nuts and serve warm.

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.

ITALIAN WHITE BEAN AND SAUSAGE STEW

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.

HERBED WHITE BEAN AND SAUSAGE STEW

Steps:

• Dice the sausage links into 1" cylinders. Set Aside.
• Set the Instant Pot to SAUTE & keep it at NORMAL. Add olive oil & when the oil becomes moderately hot throw in the sausages and fry them until golden brown in color. There will be bits sticking at the bottom, don't worry about them, we'll be deglazing the pot later and those bits & crumbs will act as flavor boosters. Once the sausages are done keep them aside.
• In the same pot throw in the onion, garlic, celery, leek & carrots and sauté until just limp or soft. Add salt to quicken the process.
• Once the veggies are soft add the spices + the crushed tomato and give everything a good mix.
• Than, add the soaked and drained great northern beans and mix well so that the beans are all coated well with the rest of the ingredients.
• Pour in the stock and the water and deglaze the pot very well so that there are absolutely no crumbs and bits stuck at the bottom of the pot. This is very important otherwise you might get a BURN message in your Instant Pot.
• Throw in the herbs. CANCEL the SAUTE & press the PRESSURE COOK mode and cook on HIGH for just 6 mins.
• Once, the cooking time is up and the Instant Pot begins to beep wait for Natural Pressure Release (NPR) for about 6 mins and than release the rest of the pressure.
• Open the lid and add the fried sausages and the hot sauce and Balsamic vinegar. If you prefer a little more liquid in your bean stew add some more water or broth. Press the SAUTE mode, keep it on LOW & simmer a few mins. Serve hot with more hot sauce.