TUSCAN CAKE RECIPES

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ALMOST TUSCAN SAUSAGE AND KALE SOUP RECIPE | ALLRECIPES



Almost Tuscan Sausage and Kale Soup Recipe | Allrecipes image

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

Provided by KDC860

Categories     Pork Soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

1 tablespoon olive oil, or as needed
1 large onion, chopped
2 cloves garlic, crushed
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper, or to taste
1 pound bulk hot Italian sausage, removed from casings and crumbled
½ teaspoon chopped fresh basil
¼ teaspoon smoked paprika
6 cups low-sodium chicken broth
4 cups chopped kale
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup peeled and chopped yellow potatoes, or more to taste

Steps:

  • Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
  • Mix sausage, basil, and paprika together in a bowl.
  • Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Nutrition Facts : Calories 328.8 calories, CarbohydrateContent 24.8 g, CholesterolContent 33.8 mg, FatContent 17.6 g, FiberContent 4.6 g, ProteinContent 18.3 g, SaturatedFatContent 5.8 g, SodiumContent 909.9 mg, SugarContent 2.4 g

TUSCAN STEW RECIPE WITH BEANS AND BARLEY - OLIVEMAGAZINE



Tuscan Stew Recipe with Beans and Barley - olivemagazine image

This recipe for Tuscan bean and barley stew is a perfect one to have on hand for a quick midweek meal. It's ready in 30 minutes, serves 4 and is under 200 calories. You can use any leafy greens for this, just whatever you have around

Provided by olivemagazine

Categories     Dinner, Lunch

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

olive oil
1 clove garlic, crushed
2 carrots, diced small
2 sticks celery, diced small
1 large leek, chopped
900ml vegetable stock
1 tbsp tomato purée
3 tbsp pearl barley
1 x 400g tin borlotti beans,
about 150g leafy greens, any woody stalks removed and shredded
to serve crusty bread

Steps:

  • Heat 2 tbsp oil in a large pan then add the garlic, carrots, celery and leeks and cook until softened. Add the stock, tomato purée and barley. Bring to a simmer then cook for 15-20 minutes until barley is just tender. Add the beans and greens and simmer for 5 more minutes. Serve with crusty bread.

Nutrition Facts : Calories 196 calories, FatContent 7.8 grams fat, CarbohydrateContent 25.5 grams carbohydrates, FiberContent 6.5 grams fiber, ProteinContent 7.6 grams protein, SodiumContent 2.68 milligram of sodium

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