SAUSAGE & WHITE BEAN SOUP RECIPE | ALLRECIPES
Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.
Provided by Ben S.
Categories Bean and Pea Soups
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
- Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.
Nutrition Facts : Calories 561.4 calories, CarbohydrateContent 40.3 g, CholesterolContent 70.9 mg, FatContent 33 g, FiberContent 9.3 g, ProteinContent 26.4 g, SaturatedFatContent 11.2 g, SodiumContent 785.9 mg, SugarContent 2.1 g
SAUSAGE, KALE, AND WHITE BEAN SOUP RECIPE | ALLRECIPES
A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
Provided by Always Cooking Up Something
Categories Bean and Pea Soups
Total Time 9 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
- Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
- Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
- Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
- Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.
Nutrition Facts : Calories 372.8 calories, CarbohydrateContent 20.3 g, CholesterolContent 49.9 mg, FatContent 23.8 g, FiberContent 6.5 g, ProteinContent 19.2 g, SaturatedFatContent 8.5 g, SodiumContent 726.5 mg, SugarContent 0.9 g
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