SAUSAGE KALE AND WHITE BEAN SOUP RECIPES

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WHITE BEAN AND SAUSAGE SOUP RECIPE | REE DRUMMOND | FOOD ...



White Bean and Sausage Soup Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Total Time 45 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds bulk sweet Italian sausage 
1 cup jarred sliced roasted red peppers 
2 tablespoons fresh oregano, chopped 
1 tablespoon fresh rosemary, chopped 
4 cloves garlic, minced 
1 large onion, sliced 
Kosher salt and freshly ground black pepper 
8 cups low-sodium chicken broth 
Two 15.5-ounce cans cannellini beans, drained 
One 28-ounce can diced tomatoes 
2 cups chopped kale 
1 cup heavy cream 
2 tablespoons apple cider vinegar 
Fresh Parmesan cheese, for serving, optional

Steps:

  • Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
  • Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
  • Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
  • To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

LENTIL SOUP WITH KALE AND SAUSAGE RECIPE | RACHAEL RAY ...



Lentil Soup with Kale and Sausage Recipe | Rachael Ray ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 10 minutes

Yield s: 6 servings

Number Of Ingredients 15

2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving

Steps:

  • Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
  • Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
  • Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Nutrition Facts : Calories 380, FatContent 13 grams, SaturatedFatContent 3 grams, CholesterolContent 23 milligrams, SodiumContent 1207 milligrams, CarbohydrateContent 44 grams, FiberContent 9 grams, ProteinContent 25 grams, SugarContent 4 grams

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