BEAN SOUP WITH SAUSAGE RECIPES

Name: Sausage-Bean Soup
Cuisine: italian

SAUSAGE-BEAN SOUP RECIPE - FOOD NETWORK

Sausage-Bean Soup Recipe - Food Network image

Provided by Food Network Kitchen

Categories main-dish

Ingredients

Steps:

Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

BEST WHITE BEAN SAUSAGE KALE SOUP RECIPE - HOW TO MAKE ...

Best White Bean Sausage Kale Soup Recipe - How To Make ... image

White Bean Sausage Kale Soup from Delish.com is hearty as can be.

Provided by DELISH.COM

Categories dairy-free low-carb low sugar nut-free weeknight meals winter main dish meat soup

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 5 servings

Number Of Ingredients 15

Ingredients

1 tbsp. extra-virgin olive oil, plus more for serving
1 lb. pork sausage, removed from casing if necessary
1 medium yellow onion, chopped
2 large carrots, peeled and thinly sliced into rounds
2 celery stalks, thinly sliced
4 cloves garlic, thinly sliced
Kosher salt
Freshly ground black pepper
4 c. low-sodium chicken broth
2 c. water
1 tbsp. Italian seasoning
1 bunch kale, ribs removed, leaves torn into 2" pieces
2 (15.5-oz.) cans white beans, rinsed and drained
Freshly grated Parmesan cheese, for serving
Crushed red pepper flakes, for serving

Steps:

In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, using a wooden spoon to break it up, until browned, about 6 minutes. Using a slotted spoon, remove sausage to a plate. Return pot to medium-high and add onion, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring until the onions and garlic are softened, about 5 minutes. Stir in chicken broth, water, Italian seasoning, and cooked sausage and bring to a boil. Reduce to a simmer and cook over medium until carrots and celery are tender, about 6 minutes. Add the kale and beans and cook until the kale is wilted, about 5 minutes. Season with salt and pepper and serve with a drizzle of oil, Parmesan, and red pepper flakes.

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Optional: In a medium skillet over medium heat, heat oil. Add sausage and cook until golden on both sides, 4 to 5 minutes. Remove and place in slow cooker. Combine white beans, garlic, onion, carrots, celery, thyme and bay leaves into the slow cooker with the sausage. Season with salt and pepper. Add chicken broth and water and stir to combine. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in kale and cook 10 to 15 minutes more on high, or until kale is completely wilted. Remove bay leaf and thyme. Top with freshly grated Parmesan before serving.

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In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, using a wooden spoon to break it up, until browned, about 6 minutes. Using a slotted spoon, remove sausage to a plate. Return pot to medium-high and add onion, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring until the onions and garlic are softened, about 5 minutes. Stir in chicken broth, water, Italian seasoning, and cooked sausage and bring to a boil. Reduce to a simmer and cook over medium until carrots and celery are tender, about 6 minutes. Add the kale and beans and cook until the kale is wilted, about 5 minutes. Season with salt and pepper and serve with a drizzle of oil, Parmesan, and red pepper flakes.

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