WHITE BEAN AND SAUSAGE SOUP
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 15
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.
PASTA, SAUSAGE AND BEAN SOUP
A little grated Parmesan sprinkled on top is a nice addition.
Provided by Jean Jamieson
Categories Soup/Stew Bean Pasta Tomato Sauté Quick & Easy Lunch Sausage Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
- Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
- Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
- Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
SAUSAGE, WHITE BEAN AND KALE SOUP
This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
- Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
- Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g
HEARTY ITALIAN SAUSAGE AND BEAN SOUP
Easy, delicious, hearty Italian soup.
Provided by Survivor2015
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
- Sprinkle each serving with Parmesan cheese.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 33.4 g, Cholesterol 23.2 mg, Fat 12 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 2295.1 mg, Sugar 2.9 g
ITALIAN SAUSAGE AND BEAN SOUP
Yummy! This soup is great! I make this soup when I make an Italian dinner for guests and everyone wants the recipe. It's also great on those cold winter days where suppers call for a hot and delicious soup. A combination of sausage and vegetable in a beefy broth. This may be made a day in advance. Tastes even better the second day. Enjoy!
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
- Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
- Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 23.7 g, Cholesterol 85.7 mg, Fat 12.4 g, Fiber 5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1612.8 mg, Sugar 3.6 g
SMOKED SAUSAGE AND WHITE BEAN SOUP
Provided by Food Network
Categories main-dish
Time 11h25m
Yield about 2 quarts
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
- Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
- Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
ITALIAN SAUSAGE AND BEAN SOUP
The unusual blend of sausage and beans with coleslaw makes this soup for a cold winter night the definition of complete comfort food. The recipe doubles easily, so serve a crowd and pair with crusty bread and a tossed salad. -Stacey Bennett, Locust Grove, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 5
Steps:
- In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 16-20 minutes.
Nutrition Facts : Calories 416 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 1411mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 12g fiber), Protein 23g protein.
SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP
Categories Soup/Stew Bean Tomato turkey Quick & Easy High Fiber Poultry Sausage Chickpea Winter Healthy Jalapeño Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
- Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.
SAUSAGE, KALE, AND WHITE BEAN SOUP
A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
- Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
- Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
- Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
- Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 20.3 g, Cholesterol 49.9 mg, Fat 23.8 g, Fiber 6.5 g, Protein 19.2 g, SaturatedFat 8.5 g, Sodium 726.5 mg, Sugar 0.9 g
SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP
A hearty yet refreshingly light Italian soup perfect for hot summer days or dreary winter evenings. Use sweet Italian sausage if you like a milder soup.
Provided by TimTanguay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot.
- Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour.
- Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 15.2 g, Fiber 5.4 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 1531.2 mg, Sugar 10.4 g
WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS
You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
- Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.
Nutrition Facts : Calories 370 g, Fat 18 g, Fiber 9 g, Protein 24 g
SPICY PASTA, BEAN, AND SAUSAGE SOUP
Provided by Marie Devito Crowley
Categories Soup/Stew Blender Bean Cheese Herb Pasta Pork Dinner Lunch Rosemary Sausage Legume Chickpea Fall Winter Noodle Bon Appétit Los Angeles California Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 (main-course) servings
Number Of Ingredients 10
Steps:
- Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.
BEAN AND SAUSAGE SOUP
Hearty main dish soup for a cold winter day. Buy mixed dried beans in bulk - not prepackaged bean soup mix - and save a lot of money! Serve with sliced Italian bread.
Provided by Margaret Rolfe
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 17h25m
Yield 8
Number Of Ingredients 10
Steps:
- Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
- Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
- In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 37.8 g, Cholesterol 66.7 mg, Fat 9.6 g, Fiber 14.2 g, Protein 29.2 g, SaturatedFat 2.5 g, Sodium 1560.2 mg, Sugar 8.7 g
SLOW-COOKER SMOKED SAUSAGE AND BEAN SOUP
Stock the slow cooker with this smoky sausage and bean soup, rounded out nicely with a complementary selection of veggies and herbs. It takes just 15 minutes to assemble.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h45m
Yield 7
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except sausage and parsley.
- Cover; cook on Low heat setting 8 to 9 hours.
- Stir in sausage and parsley. Cover; cook on Low heat setting 30 minutes longer or until sausage is hot.
Nutrition Facts : Calories 440, Carbohydrate 47 g, Cholesterol 40 mg, Fat 1, Fiber 14 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 5 g, TransFat 1/2 g
ITALIAN SAUSAGE, TOMATO AND WHITE BEAN SOUP
This was in AJC 30 minute challenge: only five ingredients and ready in 30 minutes. It said 4 servings, but next time will double for the 4 of us (I want leftovers). It was absolutely delicious. I used Turkey sausage. Plus I used 1/2 lb. turkey bacon as I only had 1/2 lb. sausage!
Provided by Thellie
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In stock pot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.
- Add onion and saute until softened.
- Add chicken broth, cannellini beans and tomatoes.
- Stir to combine.
- Cover and simmer for 10 to 15 minutes or longer if you need to.
- Enjoy a quick and easy but really delightful meal.
- Serve with crusty bread and fruit salad; I had apples and grapes sprinkled with fresh lemon juice in refrigerator.
Nutrition Facts : Calories 522.5, Fat 12, SaturatedFat 4.4, Cholesterol 59.4, Sodium 1124.9, Carbohydrate 64.2, Fiber 14.8, Sugar 5.8, Protein 42.6
SMOKED SAUSAGE AND BAKED BEAN SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
- Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.
COLLARD GREENS AND WHITE BEAN SOUP WITH ITALIAN CHICKEN SAUSAGE
Steps:
- Heat 1 T oil in large soup pot over med-high heat. Add sausage and cook until browned. Remove sausage and set aside. To the pot, add remaining 1 T olive oil. Lower heat to medium. Stir in onion, carrot, and celery. Cook until onion is translucent, about 8 minutes. Add collard greens, stirring as they wilt and shrink down into the pot. Add beans, salt and pepper, bay leaf, stock, and additional water, as needed, to cover. Simmer soup until the flavors meld, at least 15 minutes. Add sausage into the soup and simmer another minute to heat sausage through. Serve with grated Parmesan, if desired.
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)
Provided by campbellkid36
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
CABBAGE AND WHITE BEAN SOUP WITH SAUSAGE
Provided by Tina Miller
Categories Soup/Stew Bean Tomato Quick & Easy Low Cal High Fiber Lunch Poultry Sausage Leek Carrot Winter Cabbage Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.
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