BEST WHITE BEAN SAUSAGE KALE SOUP RECIPE - HOW TO MAKE ...
White Bean Sausage Kale Soup from Delish.com is hearty as can be.
Provided by Laura Rege
Categories dairy-free low-carb low sugar nut-free weeknight meals winter main dish meat soup
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 5 servings
Number Of Ingredients 15
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, using a wooden spoon to break it up, until browned, about 6 minutes. Using a slotted spoon, remove sausage to a plate.
- Return pot to medium-high and add onion, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring until the onions and garlic are softened, about 5 minutes.
- Stir in chicken broth, water, Italian seasoning, and cooked sausage and bring to a boil. Reduce to a simmer and cook over medium until carrots and celery are tender, about 6 minutes. Add the kale and beans and cook until the kale is wilted, about 5 minutes.
- Season with salt and pepper and serve with a drizzle of oil, Parmesan, and red pepper flakes.
LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON RECIPE ...
Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper
Provided by Katy Gilhooly
Categories Lunch, Soup, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
- Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
- Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.
Nutrition Facts : Calories 274 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 12 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.8 milligram of sodium
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May 02, 2021 · Recipe tips and variations. Yield: This recipe makes 4 hearty servings, 2 cups each. Storage: Store leftovers in the refrigerator for up to 4 days. Make ahead: For company, this soup is best served the day it is prepared because the beans …
From culinaryhill.com
From culinaryhill.com
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From acouplecooks.com
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From goodhousekeeping.com
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From cooking.nytimes.com
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Accessibility StatementIf you are using a screen reader and having difficulty with this website, please call 800–576–4377.
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The kale held up beautifully in the soup (thanks Mic for the 411 on kale), the chorizo added a hint of heat and the cabbage mellowed out the whole soup with a touch of sweetness. Thanks for an amazing and delicious soup …
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From themodernproper.com
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From jamieoliver.com
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From books.google.cz
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Vyhledávejte knihy v úplném znění v nejucelenějším indexu na světě. Vydavatelé O službě Ochrana …
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