White Bean Soup With Sausage And Collards Recipes

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WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS



White Bean Soup with Sausage and Collards image

You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 7

1 package (12 ounces) frozen bulk sausage, thawed and crumbled
1 medium onion, chopped
2 packages (10 ounces each) frozen chopped collard greens, unthawed
2 cans (15.5 ounces each) cannellini beans, drained, rinsed, and slightly mashed
Coarse salt and ground pepper
1 tablespoon red-wine vinegar (optional)
8 slices toasted French bread (optional)

Steps:

  • Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
  • Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

Nutrition Facts : Calories 370 g, Fat 18 g, Fiber 9 g, Protein 24 g

WHITE BEAN AND SAUSAGE SOUP



White Bean and Sausage Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds bulk sweet Italian sausage
1 cup jarred sliced roasted red peppers
2 tablespoons fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
4 cloves garlic, minced
1 large onion, sliced
Kosher salt and freshly ground black pepper
8 cups low-sodium chicken broth
Two 15.5-ounce cans cannellini beans, drained
One 28-ounce can diced tomatoes
2 cups chopped kale
1 cup heavy cream
2 tablespoons apple cider vinegar
Fresh Parmesan cheese, for serving, optional

Steps:

  • Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
  • Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
  • Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
  • To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

SLOW COOKER WHITE BEAN SOUP WITH SAUSAGE AND COLLARD GREENS



Slow Cooker White Bean Soup with Sausage and Collard Greens image

Provided by adapted from my friend Lynette who adapted it from Real Simple Magazine

Yield 6

Number Of Ingredients 10

1 pound dried beans (such as cannellini or great Northern), picked through for stones or debris, soaked* for at least 6 hours in cold water and drained
½ pound andouille sausage links, halved lengthwise and sliced crosswise (I used a 12-ounce package of Applegate Farms chicken apple sausage)
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low-sodium or unsalted chicken or vegetable broth, preferably homemade
1 bunch collard greens, stems discarded and leaves cut into-bite-size pieces (about 8 cups)
1 Tablespoon apple cider vinegar or red wine vinegar
sea salt and black pepper to taste (salt will vary based on what stock or sausage you use)
unrefined olive oil for drizzling (optional)

Steps:

  • In a 4-6 quart slow cooker (mine is a 6.5 quart and it turned out great), combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
  • Cover and cook until the beans are tender, on LOW for 7 to 8 hours or HIGH for 4-5 hours.
  • minutes before serving, remove and discard the thyme sprigs and add the collard greens. Cover and cook until the greens are tender, about 15 to 20 minutes. Stir in the vinegar and salt and pepper to taste.
  • Drizzle with olive oil, if desired.

MARTHA STEWART'S WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS



Martha Stewart's White Bean Soup With Sausage and Collards image

You can keep everything you need for this dish on hand. All you need is some sausage and collards in the freezer, and some canned beans, onion, and vinegar from the pantry. The recipe is from the Martha Stewart website.

Provided by CorriePDX

Categories     Collard Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (12 ounce) package frozen bulk sausage, thawed and crumbled
1 medium onion, chopped
2 (10 ounce) packages frozen chopped collard greens (do not thaw)
2 (15 1/2 ounce) cans cannellini beans, drained, rinsed, and slightly mashed
coarse salt
pepper
1 tablespoon red wine vinegar (optional)
8 slices toasted French bread (optional)

Steps:

  • Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes.
  • Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.).
  • Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes.
  • Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

Nutrition Facts : Calories 550.6, Fat 17.1, SaturatedFat 4.5, Cholesterol 62.1, Sodium 468.1, Carbohydrate 64.9, Fiber 18.2, Sugar 2.5, Protein 37.4

KALE AND WHITE BEAN SOUP



Kale and White Bean Soup image

Recipe for Kale and White Bean Soup.

Provided by Sara Quessenberry

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
Kosher salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
2 tablespoons fresh rosemary, chopped
0.5 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
1 tablespoon fresh lemon juice
1 loaf country bread, warmed

Steps:

  • Heat oil in a large pot over medium-high heat.
  • Add garlic, celery, onion, 1½ teaspoons salt, and ½ teaspoon pepper, and then cook, stirring occasionally, until tender, 4 to 6 minutes.
  • Add beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
  • Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
  • Remove the Parmesan rind. Stir in lemon juice and sprinkle with shaved Parmesan before serving. Serve with the bread.

Nutrition Facts : Calories 205 kcal, Carbohydrate 29 g, Cholesterol 5 mg, Protein 10 g, SaturatedFat 2 g, Sodium 610 mg, Sugar 1 g, Fat 6 g, UnsaturatedFat 0 g

WHITE BEAN SOUP WITH ANDOUILLE AND COLLARDS



White Bean Soup With Andouille and Collards image

A tasty, nutritious soup that freezes well. I found the recipe in a magazine but no longer remember which one. I always use already prepared collards, either frozen or fresh. Add the salt and pepper at the end of cooking, so the beans don't get tough.

Provided by Zee7181

Categories     Beans

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb dried white bean (cannellini or great northern)
1/2 lb andouille sausage, halved lengthwise and sliced crosswise
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low sodium chicken broth
1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil (optional)

Steps:

  • In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
  • Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
  • Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
  • Drizzle with the olive oil and serve with bread sticks.

Nutrition Facts : Calories 471.1, Fat 13.3, SaturatedFat 4.5, Cholesterol 21.6, Sodium 785.6, Carbohydrate 58.6, Fiber 14.9, Sugar 4, Protein 33.7

MICHAEL SYMON'S WHITE BEAN AND COLLARD GREENS SOUP RECIPE



Michael Symon's White Bean and Collard Greens Soup Recipe image

Provided by á-2245

Number Of Ingredients 10

1/4 cup Olive Oil
1/2 pound Sweet Italian Sausage (casings removed and filling broken up)
2 1/2 cups Onion (small dice)
1 teaspoon Chili Flakes
12 cups Low Sodium Chicken Stock
1/2 pound (1 cup) Dried Navy Beans or Great Northern Beans
1 Bay Leaf
1 15.5 oz Can Cannellini Beans
8 cups Collard Greens Leaves (washed and roughly chopped)
Pecorino Romano (grated for garnish)Salt and Pepper (to taste)

Steps:

  • Place a soup pot over medium high heat and add the olive oil. When the oil is hot, add the onions with a large pinch of salt. Cook the onions until they start to soften, about 3 minutes.Next add the sausage, breaking it up into smaller pieces as you add it to the pot. When the sausage starts to brown, add the chili flakes, and cook for another minute.Add the chicken stock, dried beans, and bay leaf, and bring the liquid up to a gentle boil. After the soup comes up to a boil, reduce it to a simmer and cook for an hour on medium low heat, stirring occasionally.After an hour, add the can of cannellini beans with their liquid. Cook for another 30 minutes.After 30 minutes, add all of the collard greens to the pot with a little more salt and pepper. Cook for another 10 minutes.To serve, ladle the soup into bowls and grate a good amount of cheese over the top!

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