HEARTY CANNELLINI & SAUSAGE SOUP
Is there anything better than a soup full of smoked sausage, creamy cannellini beans and hearty cabbage? I don't think so! -Pauline White, El Cajon, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.
Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1672mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 15g protein.
CREAMY CANNELLINI SOUP
This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
- Ladle soup into bowls and serve with a drizzle of olive oil.
Nutrition Facts : Calories 458 calories, Carbohydrate 52.3 g, Cholesterol 31.2 mg, Fat 17 g, Fiber 14.4 g, Protein 21.5 g, SaturatedFat 5.4 g, Sodium 2099.6 mg, Sugar 1.1 g
KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP
Provided by Bev Weidner
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
- Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
- Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.
SAUSAGE & CANNELLINI BEAN SOUP
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.
CANNELLINI AND SAUSAGE SOUP
Make and share this Cannellini and Sausage Soup recipe from Food.com.
Provided by Chef Romie
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium pot brown sausage.
- Add onion and garlic and cook until softened.
- Add tomatoes and broth and bring to a boil.
- Reduce heat and simmer about 10 minutes.
- Stir in beans and continue to simmer until warmed through.
- Stir in basil and season to taste with salt and pepper.
- Sprinkle with parmesan before serving.
Nutrition Facts : Calories 404.7, Fat 17.4, SaturatedFat 4.4, Cholesterol 63.2, Sodium 1458.5, Carbohydrate 36.4, Fiber 8.7, Sugar 5, Protein 27.2
ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS
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
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 BEAN AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
SAUSAGE, CANNELLINI AND KALE SOUP
Make and share this Sausage, Cannellini and Kale Soup recipe from Food.com.
Provided by Jo Coburn
Categories Pork
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Saute crumbled sausage in oil until well browned. Set aside.
- Saute onions and garlic until translucent. Combine with stock in a large pot.
- Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
- Bring to a boil, cover, and simmer 15 minutes.
- Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 4.4, Cholesterol 21.6, Sodium 718.4, Carbohydrate 18.1, Fiber 5.2, Sugar 2.9, Protein 12.5
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