Kale Cannellini Bean And Chicken Sausage Soup Recipes

ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP

Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup image

Provided by Frances Mayes

Categories Soup/Stew Bean Leafy Green Vegetable Sauté Dinner Lunch Meat Sausage Kale Legume Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 12 to 14

Number Of Ingredients 9

Ingredients

2 Italian sausages, skins removed and meat crumbled
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
2 quarts chicken stock
1 cup white wine
6 thyme sprigs
1 bunch of kale, washed and chopped
4 cups cooked cannellini beans

Steps:

Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

HEARTY KALE, SQUASH AND BEAN SOUP

Hearty Kale, Squash and Bean Soup image

A substantial main course soup that usually contains beans or other legumes and lots of garden vegetables, call this soup a potage, if you like. Hard squash gives the soup body. Try acorn, Kabocha or delicata squash for a change from the ubiquitous butternut. This soup reheats beautifully, gaining character in the process, so it's an ideal dish to prepare in advance.

Provided by David Tanis

Categories soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 pounds winter squash, such as acorn, Hubbard or butternut, peeled and cut into 1/2-inch cubes
Salt and pepper
Extra-virgin olive oil
1 large leek, white and light green parts cut into small dice
2 medium onions, cut into small dice
1/2 pound semi-dry Spanish chorizo or smoked kielbasa, cut into thin coins
3 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked cannellini beans, from 1 pound dry or use 2 (15-ounce) cans, rinsed and drained
8 cups water, bean broth or vegetable stock, plus more as needed
1 pound kale, mustard greens or beet greens, tough stems removed, leaves blanched briefly, squeezed dry and cut into 1/2-inch ribbons

Steps:

Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
To serve, ladle into bowls. Finish with a drizzle of olive oil.

SAUSAGE, CANNELLINI AND KALE SOUP

Sausage, Cannellini and Kale Soup image

Make and share this Sausage, Cannellini and Kale Soup recipe from Food.com.

Provided by Jo Coburn

Categories Pork

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 9

Ingredients

1 lb mild Italian sausage, casings removed
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed or minced
2 quarts stock, homemade chicken, turkey, vegetable
1 cup white wine
1/2 teaspoon dried thyme
1 bunch kale, washed and chopped
4 cups cooked cannellini beans

Steps:

Saute crumbled sausage in oil until well browned. Set aside.
Saute onions and garlic until translucent. Combine with stock in a large pot.
Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
Bring to a boil, cover, and simmer 15 minutes.
Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.

Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 4.4, Cholesterol 21.6, Sodium 718.4, Carbohydrate 18.1, Fiber 5.2, Sugar 2.9, Protein 12.5

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