White Bean Sausage And Kale Soup Recipes

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SAUSAGE, KALE, AND WHITE BEAN SOUP

A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!

Provided by Always Cooking Up Something

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h15m

Yield 8

Number Of Ingredients 8



Sausage, Kale, and White Bean Soup image

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.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 20.3 g, Cholesterol 49.9 mg, Fat 23.8 g, Fiber 6.5 g, Protein 19.2 g, SaturatedFat 8.5 g, Sodium 726.5 mg, Sugar 0.9 g

1 cup dry navy beans
1 large bunch kale, rinsed, stemmed and chopped
1 tablespoon olive oil
1 pound spicy linguica sausage, sliced
1 cup chopped shallots
4 cups chicken broth
salt and pepper to taste
½ teaspoon hot sauce, or to taste

SAUSAGE, WHITE BEAN AND KALE SOUP

This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 10



Sausage, White Bean and Kale Soup image

Steps:

  • In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
  • Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
  • Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g

1 tablespoon olive oil
1/2 lb bulk Italian pork sausage
2 cups diced onions
3/4 teaspoon salt
1 bunch kale, ribs removed, thinly sliced
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
1 carton (32 oz) Progresso™ unsalted chicken broth
1/2 cup grated Parmesan cheese

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