Sausage & Cannellini Bean Soup Recipe

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WebIngredients 12 ounces dried cannellini beans (about 1 ¾ cups), soaked overnight 6 large eggs 1 cup finely chopped flat-leaf …

Rating: 4/5(1)
Total Time: 2 hrsServings: 6Calories: 422 per serving1. Drain the soaked beans and rinse. Place in a large pot and add water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.
2. Meanwhile, preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking dish with parchment paper.
3. Whisk eggs, parsley, Parmesan, flour and 1/4 teaspoon salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.
4. Heat oil in the pot over medium heat. Shape sausage into 3/4-inch balls and add them to the pot. Cook, turning occasionally, until browned all over, about 5 minutes. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Increase heat to high and bring to a boil.

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WebAdd the onion to the pot and sauté it for 3-5 minutes or until it's softened and starting to lightly brown. Stir in the garlic and cook for 30 …

Rating: 4.9/5(96)
Total Time: 55 minsCategory: SoupCalories: 715 per serving1. Take the sausage meat out of its casings and crumble it into a large soup pot, along with the bacon (I cut it up using kitchen shears).
2. Cook over medium-high heat for 10-12 minutes or until the sausage and bacon are somewhat crispy/the fat has been rendered out. Meanwhile, prep the other ingredients.
3. Transfer the sausage and bacon to a plate (I don't line it with paper towel because the extra fat adds more flavor, but you can if you want). Leave about 2 tablespoons of fat in the pot (spoon any excess out).
4. Add the onion to the pot and sauté it for 3-5 minutes or until it's softened and starting to lightly brown.

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WebDirections Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the onion …

Rating: 5/5(5)
Total Time: 30 minsCalories: 227 per serving1. Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
2. Stir in kale (or spinach). Simmer, uncovered, 1 to 3 minutes more or until the kale is tender (or the spinach is wilted).

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Web50 Quick and Easy Slow Cooker Soup Recipes Ingredients 12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces 4 …

Rating: 5/5(6)
Total Time: 30 minsCategory: LunchCalories: 283 per serving1. In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain.
2. Add the remaining ingredients; bring to a boil.
3. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.

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WebCannelli Bean and Sausage Soup 1 lb bulk Italian sausage 1 tbsp olive oil 1 small red onion, chopped 1 red bell pepper, chopped 2 stalks celery, chopped 1 cup shredded or chopped carrot (I happened to …

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WebAdd Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes. Pour beef stock into the pan and bring to a boil while scraping the …

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WebIngredients in This Easy Low Carb Creamy Sausage Soup Recipe: Extra-virgin olive oil Fully-cooked spicy chicken sausage (I like Trader Joe’s!) Onion Celery Garlic Organic chicken stock Chicken bone …

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WebStir in the onion, garlic, carrot and celery. Add the oregano, basil and thyme and stir. Let cook for 5 more minutes, until the onion and carrot soften. Add the cannellini beans and chicken stock. Lower the …

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Webingredients. In a medium pot brown sausage. Add onion and garlic and cook until softened. Add tomatoes and broth and bring to a boil. Reduce heat and simmer about 10 minutes. …

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WebInstructions. Heat a large pot over medium-high heat and spray with oil. Add the sausage links, crumble, and cook until browned, about 7 minutes, stirring often. Using a slotted spoon, remove the …

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WebAdd the sage, rosemary, red pepper flakes, salt, and black pepper. Stir in the chicken stock and tomatoes. Bring the mixture to a boil, and reduce the heat and simmer for 10-15 minutes. With a fork, coarsely …

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WebServing size: 1 cup. In a medium saucepan, combine olive oil and margarine over medium heat. Add onions and sauté until slightly softened. Cut ends off zucchini and cut into …

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Web1 pound bulk hot or mild Italian sausage, removed from casing 1 cup onions, chopped 1 tablespoon Minced Garlic 12 ounces Frozen Riced Cauliflower, thawed 12 ounces Frozen Spinach, thawed 2 …

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WebInstructions. Heat the butter in a large saucepan over medium heat. Add sausage and onion, cook for 7 minutes or until the onion is soft and the sausage is …

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WebAdd in the broth, tomatoes, sugar, Italian herbs, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together. Stir in …

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Webdirections. In a large soup pot, put olive oil and garlic powder. Cook on low for about 3 minutes. Add everything else to the pot. Bring to boil. Simmer for 25 minutes. Using a …

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WebCombine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat. Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, …

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