ITALIAN SAUSAGE AND BEAN SOUP RECIPES
ITALIAN SAUSAGE AND BEAN SOUP RECIPE: HOW TO MAKE IT
The unusual blend of sausage and beans with coleslaw makes this soup for a cold winter night the definition of complete comfort food. The recipe doubles easily, so serve a crowd and pair with crusty bread and a tossed salad. —Stacey Bennett, Locust Grove, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 servings (2 quarts).
Number Of Ingredients 5
Steps:
- In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 16-20 minutes.
Nutrition Facts : Calories 416 calories, FatContent 21g fat (8g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 1411mg sodium, CarbohydrateContent 35g carbohydrate (9g sugars, FiberContent 12g fiber), ProteinContent 23g protein.
ITALIAN BEAN SOUP RECIPE: HOW TO MAKE IT
This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won’t even notice it’s meatless. —Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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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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