CANNELLINI BEANS AND SAUSAGE SOUP RECIPES

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SAUSAGE & CANNELLINI BEAN SOUP RECIPE: HOW TO MAKE IT



Sausage & Cannellini Bean Soup Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 10

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded Parmesan cheese

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, FatContent 6g fat (2g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 837mg sodium, CarbohydrateContent 24g carbohydrate (3g sugars, FiberContent 9g fiber), ProteinContent 17g protein.

ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS | ALLRECIPES



Italian Sausage Soup with Cannellini Beans | Allrecipes image

This Italian sausage soup with cannellini beans is a family favorite and perfect for a cold winter day.

Provided by Danielle

Categories     World Cuisine    European    Italian    Soups and Stews

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 23

1 tablespoon olive oil
2 pounds mild Italian sausage links, casings removed
1 small onion, chopped
2 tablespoons garlic, minced
1 (32 ounce) carton beef stock
2 cups water
4 cubes beef bouillon
1 (16 ounce) can tomato sauce
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (14.5 ounce) can sliced carrots, drained
½ (6 ounce) can tomato paste
1 (1.25 ounce) package beefy onion soup mix
1?½ cups shredded cabbage
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon ground black pepper, or to taste
1 teaspoon salt, or to taste
1 cup shell pasta
¼ cup shredded Parmesan cheese, or to taste

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, CarbohydrateContent 48.6 g, CholesterolContent 37.2 mg, FatContent 21.1 g, FiberContent 10.5 g, ProteinContent 25 g, SaturatedFatContent 6.9 g, SodiumContent 2477.4 mg, SugarContent 8.2 g

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