ESCAROLE SAUSAGE SOUP RECIPES

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SAUSAGE & CANNELLINI BEAN SOUP RECIPE: HOW TO MAKE IT



Sausage & Cannellini Bean Soup Recipe: How to Make It image

Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 10

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded Parmesan cheese

Steps:

  • Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 232 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 837mg sodium, CarbohydrateContent 24g carbohydrate (3g sugars, FiberContent 9g fiber), ProteinContent 17g protein.

GIADA'S "HOUSE" SOUP RECIPE | GIADA DE ... - FOOD NETWORK



Giada's "House" Soup Recipe | Giada De ... - Food Network image

Provided by Giada De Laurentiis

Total Time 2 hours 10 minutes

Cook Time 1 hours 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 leek, white and tender green parts only, finely chopped
2 carrots, 1 finely chopped, 1 sliced
1/2 fennel bulb, finely chopped
Kosher salt
1/2 teaspoon red pepper flakes
3/4 cup dried small white beans, such as navy
1/2 to 3/4 cup farro
1 15-ounce can diced tomatoes
2 quarts chicken stock (homemade or low-sodium)
2 to 3 sprigs thyme
1 2-inch piece parmesan cheese rind
13 ounces turkey or Polska kielbasa, cut into half-moons
4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
Grated parmesan cheese and fresh lemon juice, for serving (optional)

Steps:

  • Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
  • Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
  • Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.

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SAUSAGE & CANNELLINI BEAN SOUP RECIPE: HOW TO MAKE IT
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, Arizona
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Lunch
Cuisine Europe, Italian
Calories 232 calories per serving
  • Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
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Reviews 4.9
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  • Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.
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