ITALIAN SAUSAGE WHITE BEAN SOUP
This flavorful Italian sausage white bean soup is loaded with bacon, plenty of tasty sausage pieces, spinach, and oodles of tender cannellini beans.
Provided by Natasha Bull
Categories Soup
Time 55m
Number Of Ingredients 11
Steps:
- Add the sausage meat to a large soup pot, along with the bacon (I cut it up using kitchen shears).
- Cook over medium-high heat until the sausage and bacon are somewhat crispy/the fat has been rendered out (this can take upwards of 15 minutes). Meanwhile, prep the other ingredients.
- Transfer the sausage and bacon to a plate (I don't line it with paper towel because the extra fat adds more flavor, but you can if you want). Leave about 2 tablespoons of fat in the pot (spoon any excess out).
- Add the onion to the pot and sauté it for 3-5 minutes or until it's softened and starting to lightly brown.
- Stir in the garlic and cook for 30 seconds.
- Add the beans, chicken broth, Italian seasoning, and rosemary. Give it a good stir and scrape up any brown bits off the bottom of the pot.
- Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. The soup will thicken a bit more as it cooks, but the thickness/texture will be similar to what it is after you do this part, so keep that in mind. If you don't have a stick blender, transfer a ladle or two of beans to a regular blender, or use a potato masher or fork for a more rustic texture.
- Return the sausage and bacon to the pot and add in the chopped carrots as well. Increase the heat to high. Once the soup starts to boil, cover the pot with the lid slightly ajar and reduce the heat so it's simmering. Cook for 15-20 minutes or until the carrots have softened and the soup has thickened up a bit more.
- Stir in the spinach and let it wilt for a minute or two. Taste and season with salt & pepper as needed. Serve immediately.
Nutrition Facts : Calories 715 kcal, Carbohydrate 71 g, Protein 40 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 70 mg, Sodium 1267 mg, Fiber 18 g, Sugar 3 g, UnsaturatedFat 18 g, ServingSize 1 serving
SPINACH AND WHITE BEAN SOUP
For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.
Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.
WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND FRESH SPINACH
This is a tasty Italian-type soup. It's great served with a grilled cheese or Portabello sandwich and sliced fresh fruit. I got the recipe at a cooking class I took in San Diego at Great News Cooking School. Recipe author: Chef Phillis Carey. Note: The beans and tomatoes are canned. The spinach is bagged and is found in the produce department.
Provided by GREG IN SAN DIEGO
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat.
- Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
- Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
- Add broth, tomatoes with juice and beans. Bring to a boil.
- Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
- Just before serving bring to a simmer and stir in the spinach to wilt.
- Ladle hot soup into pre-heated bowls.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 569.2, Fat 22.2, SaturatedFat 6.4, Cholesterol 88.2, Sodium 444.4, Carbohydrate 47.8, Fiber 11.7, Sugar 8.8, Protein 47.8
CREAMY ITALIAN WHITE BEAN SOUP
Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.
Provided by colleenlora
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
- With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
- In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
- Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g
ITALIAN SAUSAGE BEAN AND SPINACH SOUP
I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste --- this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 5 1/2 quarts (approx)
Number Of Ingredients 14
Steps:
- Heat olive oil in a 8-10-quart pot over medium-high heat.
- Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
- Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
- Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
- Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
- Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
- Season with salt and pepper.
- Pass more Parmesan cheese at the table.
Nutrition Facts : Calories 1155, Fat 66.7, SaturatedFat 22.4, Cholesterol 121.6, Sodium 4187.5, Carbohydrate 72.6, Fiber 14.2, Sugar 13.2, Protein 64.9
WHITE BEAN SOUP
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Provided by MEADOWG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
- Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g
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