Turkey Shrimp And Sausage Soup With White Beans Recipes

Steps:

• In a Dutch oven, cook sausage over medium- high heat, breaking it up with a spoon. Add onion and garlic. Cook, stirring often, until sausage is browned and onion is softened, about 8 minutes.
• Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, partially covered, until tomatoes are softened, about 10 minutes.
• Stir in cannellini; simmer until heated through, 2 minutes. Season with salt and pepper. Stir in basil. Garnish with grated Parmesan and whole basil leaves.

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.

Steps:

• In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.

Steps:

• In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
• Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

Steps:

• Saute sausage in a large saucepan over medium-high heat until browned, about 5 minutes. Remove sausage and reduce heat to medium. Add onion, carrot, celery, tomato paste, and bay leaf. Cook until vegetables soften, about 5 minutes. Deglaze with wine and simmer until liquid is nearly evaporated, about 3 minutes. Stir in broth, beans (along with the canning liquid), and rosemary; simmer 10 minutes. Add sauteed sausage, shrimp, and turkey; simmer until shrimp is firm, about 3 minutes. Finish with lemon juice, salt, and pepper.

Steps:

• Heat olive oil in large soup pot.
• Cook onions until translucent.
• Add sausage and brown well.
• Add garlic, sage, parsely and celery.
• Deglaze pot with chicken broth until all sausage pieces are scraped from bottom of pot.
• Add remaining chicken broth and simmer.
• Add 1 can of northern beans and 1 can of cannelini beans. (Strained slightly in can. Leave some of the juice.).
• Take the remaining can of cannelini beans, strained slightly and pour into bowl. Use your hands and "mash the beans." It's messy but adds a some starchy thickness to the chili.
• Add smashed beans to the pot and stir well.
• Chop just the florets of the brocolli into small pieces and add to the pot.
• Simmer until ready to serve. (About 20 minutes.)
• You can substitute chopped spinich for the brocolli and/or add cheese when serving.

Steps:

• Sauté onion and garlic in olive oil over medium heat until softened, about 5 minutes in a large stock pot. Add sausage and carrots; cook for 2 to 3 minutes. Add spinach; cook until limp and cooked down, about 3 minutes.
• Add chicken broth, beans, and pepperoni. Cover and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes.
• Stir in all but 2 tbsp. cheese , and adjust seasoning to taste.
• Serve soup nice and hot topped with remaining cheese.

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
• When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
• Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

Steps:

• In a wok, heat grape seed oil over medium high.
• Stir-fry onion and ground black pepper until onion becomes transparent. Add turkey sausage and stir-fry for about 3 minutes.
• Stir in all bell peppers, Worcestershire sauce, shrimps and sea salt. Stir-fry until peppers turn soft and shrimps are cooked and turn red.
• Serve hot with rice.