ITALIAN SAUSAGE BEAN SOUP RECIPE: HOW TO MAKE IT
In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 50 minutes
Prep Time 20 minutes
Cook Time 01 hours 30 minutes
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Nutrition Facts : Calories 339 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 1100mg sodium, CarbohydrateContent 48g carbohydrate (7g sugars, FiberContent 11g fiber), ProteinContent 19g protein.
ITALIAN FENNEL SAUSAGE RECIPE - NYT COOKING
Make this simple fennel-scented sausage to toss into pasta or onto pizza. Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup. Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn’t hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.
Provided by Samin Nosrat
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
- Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
- Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
- To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
- Drain sausages on paper towels, and serve hot.
Nutrition Facts : @context http//schema.org, Calories 319, UnsaturatedFatContent 14 grams, CarbohydrateContent 1 gram, FatContent 26 grams, FiberContent 0 grams, ProteinContent 19 grams, SaturatedFatContent 9 grams, SodiumContent 275 milligrams, SugarContent 0 grams
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Reviews 5
Total Time 45 minutes
Cuisine Italian
Calories 300 per serving
- Stir in broth; heat to boiling over medium-high heat. Add tortellini; reduce heat to low and cook 8 to 12 minutes or until tortellini are tender. Stir in spinach and cook 1 to 2 minutes or until spinach is wilted.
ITALIAN SAUSAGE BEAN SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 50 minutes
Category Lunch
Cuisine Europe, Italian
Calories 339 calories per serving
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
ITALIAN FENNEL SAUSAGE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine american, italian
Calories 319 per serving
- Drain sausages on paper towels, and serve hot.
RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCK…
From bettycrocker.com
Reviews 5
Total Time 45 minutes
Cuisine Italian
Calories 300 per serving
- Stir in broth; heat to boiling over medium-high heat. Add tortellini; reduce heat to low and cook 8 to 12 minutes or until tortellini are tender. Stir in spinach and cook 1 to 2 minutes or until spinach is wilted.
ITALIAN SAUSAGE BEAN SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 50 minutes
Category Lunch
Cuisine Europe, Italian
Calories 339 calories per serving
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
ITALIAN FENNEL SAUSAGE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine american, italian
Calories 319 per serving
- Drain sausages on paper towels, and serve hot.
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