SPICY SAUSAGE AND BEAN SOUP RECIPES

SPICY SAUSAGE AND BEAN SOUP RECIPE - FOOD.COM

Spicy Sausage and Bean Soup Recipe - Food.com image

Make and share this Spicy Sausage and Bean Soup recipe from Food.com.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
1 lb bulk hot sausage
1 small onion, chopped
2 garlic cloves, minced
4 (15 1/2 ounce) cans great northern beans, undrained
2 (14 1/2 ounce) cans ready-to-use chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon black pepper

Steps:

In a large soup pot, heat the oil over medium-high heat.
Add the sausage, onion, and garlic; cook for 5 to 6 minutes, or until no pink remains in the sausage, stirring frequently to break up the meat.
Add the remaining ingredients and bring to a boil.
Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.

Nutrition Facts : Calories 411.9, FatContent 17.1, SaturatedFatContent 5.5, CholesterolContent 40.9, SodiumContent 705.8, CarbohydrateContent 39.8, FiberContent 12.8, SugarContent 2, ProteinContent 25.7

SPICY SAUSAGE AND WHITE BEAN SOUP RECIPE | BON APPÉTIT

Spicy Sausage and White Bean Soup Recipe | Bon Appétit image

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

Provided by Holly Sander

Yield 4 Servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 pound hot turkey or Italian sausage, casings removed, chopped
1 large onion, finely chopped
2 large peppers (red, orange, or yellow), finely chopped
2–3 carrots, finely chopped
4 garlic cloves, finely chopped
2 tablespoons finely chopped sage
1 tablespoon finely chopped rosemary
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
4 cups homemade chicken stock or low-sodium chicken broth
1 14-ounce can petite diced tomatoes
3 15-ounce cans cannellini beans, drained, rinsed
½ cup unsweetened almond milk
1 pound baby spinach
¼ cup grated Parmesan

Steps:

Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.
Divide spinach among bowls, then ladle soup over spinach. Top soup with Parmesan.

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