Sausage White Bean Soup Recipes

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.

Steps:

• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.

Steps:

• In a Dutch oven, cook sausage over medium- high heat, breaking it up with a spoon. Add onion and garlic. Cook, stirring often, until sausage is browned and onion is softened, about 8 minutes.
• Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, partially covered, until tomatoes are softened, about 10 minutes.
• Stir in cannellini; simmer until heated through, 2 minutes. Season with salt and pepper. Stir in basil. Garnish with grated Parmesan and whole basil leaves.

Steps:

• Mix all ingredients except the milk and the greens in a large heavy pan or crock pot.
• Cook on low for about six hours or on high for four hours. If cooking on the stove top, bring to a boil and then simmer until carrots and celery are tender.
• Add the milk or half-n-half and heat until soup is good and hot again.
• Stir in the greens and heat just until the greens become limp but are still brightly colored.

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.

Steps:

• Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
• For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

Steps:

• Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl.
• Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside.
• In large skillet cook sausage over medium heat breaking up into small pieces until browned.
• Remove sauage from skillet and place on paper towels to absorb grease.
• In heavy dutch oven or stock pot heat oil over medium heat.
• Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes.
• Add broth, whole beans and minced garlic to vegetable mixture.
• Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans.
• Add seasonings, cover and simmer gently over medium heat for about 30 minutes.
• Add heavy cream and cook covered over low heat for about 10 minutes.
• Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.

Steps:

• Spoon cheese into 6 mounds 3 in. apart on a parchment-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool. , In a large saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink, breaking it into crumbles; drain. Remove and keep warm. , In the same pan, saute garlic for 1 minute or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly., Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.