Bonnies Tuscan White Bean And Sausage Soup Recipes

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.

Steps:

• 1. Put a small sauce pan on to boil water for the pasta. Add 2/3 cup to the boiling water. When it is done, drain and set aside.
• 2. Remove the sausage from the casings. Cut each sausage into one-inch pieces. Take each piece and roll into a meat ball.
• 3. Heat a large soup pot over medium heat for one minute, add the sausage balls and brown them. Remove and set aside. Saute the carrots in 1 tablespoon olive oil until soft, add the onions and garlic, cook two minutes, add the zuchinni, cook 1 minute more.
• 4. Add 4 cups of water to the pot. Add 5 teaspoons of beef granules to the last cup of water, stir to mix well and pour in the pot, stir gently.
• 5. Let soup simmer on low for 10 minutes. Add the pasta, the Classico pasta sauce, the wine and the whole bag of washed spinach. Simmer for 5 minutes.
• 6. Add the beans and cook 5 minutes more, or until heated through, stirring occasionally. Sprinkle with parmesan cheese and serve with crusty Italian Bread. Bon Appetite! Enjoy!
• 7. Cook's Tip: Salt and pepper to taste at the table. Hot sauce if desired. Ham may be substituted (1 cup) for the sausage, but we prefer the meatballs of sausage.

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.