WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS
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
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
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 15
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
Provided by adapted from my friend Lynette who adapted it from Real Simple Magazine
Yield 6
Number Of Ingredients 10
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
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
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
Recipe for Kale and White Bean Soup.
Provided by Sara Quessenberry
Time 30m
Number Of Ingredients 12
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
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
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
Provided by á-2245
Number Of Ingredients 10
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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