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.
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.
CANNELLINI BEANS AND ITALIAN SAUSAGE
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
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.
SMOKED SAUSAGE AND BEANS
Kielbasa gives this dish a hearty flavor, and you don't have to spend hours in the kitchen preparing it.-Honore Hudson, Glenwood, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onions and garlic in oil until tender. Add sausage; cook and stir until lightly browned. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in a bowl over rice or pasta.
Nutrition Facts :
CANNELLINI AND SMOKED SAUSAGE SALAD
This is quick and delicious! I don't remember where I found this. I think I found the original recipe on the net a couple of years ago and then I change it a bit.
Provided by Mercy
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together the vinegar and mustard and incorporate the oil into the mixture slowly.
- Toss in the remaining ingredients together with the dressing Chill until ready to serve.
Nutrition Facts : Calories 397.1, Fat 24.8, SaturatedFat 7.6, Cholesterol 46.3, Sodium 1282.1, Carbohydrate 25.4, Fiber 8.4, Sugar 5.7, Protein 17.3
CANNELLINI BEAN AND SAUSAGE STEW
This recipe is amazing, and comes from Kalyn at Kalyn's Kitchen. It could be made with any kind of sausage really, however I used a smoked turkey and it turned out so well, even the kiddos ate it up!!
Provided by JessaHan
Categories Stew
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If using dried beans, soak overnight, discard soaking water. Add beans to pot, cover with water by several inches. Add 1/2 onion (coarsly chopped), and 3-4 bay leaves. Simmer until soft (about 45 minutes). When done, drain in sink.
- While beans are cooking, cut sausage in half lengthwise, then cut into half-moon slices. Heat 1 tsp olive oil in heavy Dutch oven, sauté sausage until browned, about 5 minutes. When done, remove to bowl.
- Add chopped onion to pot, sauté for 2 minutes, adding more oil if necessary. After 2 minutes, add chopped garlic and sauté for another 2 minutes.
- Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic. Add sausage back to pot and cook at a low simmer about 30 minutes.
- After 30 minutes, add drained beans and simmer 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock.).
- Add chopped basil and balsamic vinegar and simmer 5 minutes more. Taste, and add salt and pepper as needed.
- Serve hot with freshly grated parmasean (Romano works nicely as well).
Nutrition Facts : Calories 210.8, Fat 4.7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 700.4, Carbohydrate 32, Fiber 8.6, Sugar 8.9, Protein 11.2
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