Best Cannellini Beans Italian Sausage Recipes

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ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS



Italian Sausage Soup with Cannellini Beans image

This Italian sausage soup with cannellini beans is a family favorite and perfect for a cold winter day.

Provided by Danielle

Time 1h15m

Yield 10

Number Of Ingredients 23

1 tablespoon olive oil
2 pounds mild Italian sausage links, casings removed
1 small onion, chopped
2 tablespoons garlic, minced
1 (32 ounce) carton beef stock
2 cups water
4 cubes beef bouillon
1 (16 ounce) can tomato sauce
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (14.5 ounce) can sliced carrots, drained
½ (6 ounce) can tomato paste
1 (1.25 ounce) package beefy onion soup mix
1 ½ cups shredded cabbage
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon ground black pepper, or to taste
1 teaspoon salt, or to taste
1 cup shell pasta
¼ cup shredded Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
  • Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
  • Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  • After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

Nutrition Facts : Calories 483.3 calories, Carbohydrate 48.6 g, Cholesterol 37.2 mg, Fat 21.1 g, Fiber 10.5 g, Protein 25 g, SaturatedFat 6.9 g, Sodium 2477.4 mg, Sugar 8.2 g

CANNELLINI BEANS AND ITALIAN SAUSAGE



Cannellini Beans and Italian Sausage image

The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.

Provided by Food Network

Time 2h30m

Yield 8-10 servings

Number Of Ingredients 15

2 pkgs Johnsonville® Mild Italian Sausages (19 oz each)
2 cups dried cannellini beans
10 fresh sage leaves (separated, & more for garnish)
1 med tomato, cored and halved
1/4 cup olive oil
3 cloves garlic, minced
1 cup finely chopped onions
2/3 cup finely chopped carrots
2/3 cup finely chopped celery
1/8 tsp red pepper flakes
2 cups crushed canned plum tomatoes
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cups chicken stock
1/3 cup mascarpone cheese* (can substitute with cream cheese)

Steps:

  • Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
  • Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
  • In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
  • Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
  • * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
  • * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.

BRAISED FENNEL, CANNELLINI BEANS, AND ITALIAN SAUSAGE



Braised Fennel, Cannellini Beans, and Italian Sausage image

Sweet anise-flavored fennel bulb is paired here with cannellini beans, mild Italian sausage, and bitter radicchio for a hearty fall dish.

Provided by @MakeItYours

Number Of Ingredients 14

1 (20-oz.) package mild Italian sausage links
1 tablespoon canola oil
2 fennel bulbs, chopped
1 1/2 cups chopped onion
3/4 cup chicken broth
3 garlic cloves, minced
3/4 teaspoon fennel seeds
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
Vegetable cooking spray
2 (15.5-oz.) cans cannellini beans, drained and rinsed
1 cup shredded radicchio
1/4 to 1/3 cup shaved pecorino Romano or Parmigiano-Reggiano cheese
Extra virgin olive oil

Steps:

  • Prick sausage casings with a fork or tip of sharp knife. Cook sausage links in hot oil in a large nonstick skillet over medium-high heat 8 minutes, turning often to brown all sides.
  • Place chopped fennel bulbs and next 6 ingredients in a lightly greased (with cooking spray) 5-qt. slow cooker. Top with sausage in a single layer. Cover and cook on LOW 5 hours or until vegetables are tender and sausage is cooked.
  • Transfer sausage to a cutting board; cool slightly. Cut sausage diagonally into 3/4-inch-thick pieces.
  • Stir sausage, beans, and radicchio into fennel mixture in slow cooker. Cover and cook on HIGH 15 minutes or until radicchio is wilted and tender. Top with cheese, and drizzle with extra virgin olive oil.

CANNELLINI BEANS & ITALIAN SAUSAGE



Cannellini Beans & Italian Sausage image

The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.

Provided by Johnsonville Sausage

Categories     Pork

Time 8h45m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 (19 ounce) packages Johnsonville Mild Italian Sausages
2 cups dried cannellini beans, sorted and rinsed
7 cups water
10 fresh sage leaves, divided
1 medium roma tomato, cored and cut in half
1/4 cup olive oil
3 garlic cloves, minced
1 cup finely chopped onion
2/3 cup finely chopped carrot
2/3 cup finely chopped celery
1/8 teaspoon red pepper flakes
1 (15 ounce) can crushed tomatoes
1 1/2 cups chicken stock
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup mascarpone, cheese*

Steps:

  • In a large bowl, pour beans, add water to a level of 3 inches above beans and soak for 6 hours or overnight.
  • Drain.
  • Place beans in a soup kettle or Dutch oven; add 7 cups of water, 5 sage leaves and tomato. Bring to a boil; reduce heat and simmer uncovered for 1-1/2 to 2 hours or until beans are almost tender.
  • Drain and reserve beans; discard liquid, sage and tomato.
  • In a large saucepan, heat oil over medium heat.
  • Add garlic, remaining sage, onions, carrots, celery, red pepper flakes and sauté until tender. Add beans, crushed tomatoes, stock, salt and pepper.
  • Cover, reduce heat to low, continue to cook for 15-20 minutes.
  • Meanwhile in a large skillet, prepare sausages according to package directions.
  • Drain.
  • Cut sausage links into thirds.
  • Just before serving, gently stir mascarpone cheese into beans. Spoon prepared beans into individual bowls and top with sausage pieces.
  • Garnish with additional fresh sage. Serve.
  • *1/3 cup cream cheese, cubed, may be substituted for mascarpone cheese.

Nutrition Facts : Calories 263.3, Fat 7.9, SaturatedFat 1.2, Cholesterol 1.4, Sodium 603.5, Carbohydrate 37, Fiber 13.4, Sugar 3.5, Protein 13.4

ROTINI WITH ITALIAN SAUSAGE AND CANNELLINI BEANS



Rotini with Italian Sausage and Cannellini Beans image

This is a simply delicious recipe, and very easy to prepare.

Provided by Russ Myers @Beegee1947

Categories     Pasta

Number Of Ingredients 7

1 pound(s) (16 oz.) rotini
5 - links sweet italian sausage
4 clove(s) garlic, minced
2 can(s) (14.5 oz.) diced tomatoes, drained
1 can(s) (15 oz.) cannellini beans, rinsed
2 1/2 cup(s) marinara sauce
- italian seasoning

Steps:

  • Cook pasta according to directions on package. Spray large skillet with non stick cooking spray and cook sausage links over medium heat until brown on all sides. Remove from pan and keep warm.
  • Remove excess grease from pan and saute garlic for 1 minute. Add tomatoes, beans and marinara sauce and heat through. Slice sausage into bite size pieces and stir into mixture in pan. Heat 1 to 2 more minutes.
  • Place pasta on serving platter and pour sauce over top. Sprinkle with Italian seasoning.

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