Best 11 White Bean Soup With Grilled Sausages Recipes

WHITE BEAN AND SAUSAGE SOUP

Steps:

• In a Dutch oven, cook sausage over medium- high heat, breaking it up with a spoon. Add onion and garlic. Cook, stirring often, until sausage is browned and onion is softened, about 8 minutes.
• Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, partially covered, until tomatoes are softened, about 10 minutes.
• Stir in cannellini; simmer until heated through, 2 minutes. Season with salt and pepper. Stir in basil. Garnish with grated Parmesan and whole basil leaves.

TUSCAN WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
• Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.

WHITE BEAN AND SAUSAGE SOUP

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.

WHITE BEAN AND SAUSAGE SOUP WITH PASTA

Steps:

• Heat oil in a Dutch oven over medium-high. Add onion. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add smoked turkey kielbasa, garlic, rosemary, salt, and pepper. Cook, stirring constantly, 1 minute. Add beans, broth, and bay leaf.
• Bring mixture to a boil over high. Reduce heat to low; simmer, stirring occasionally, about 8 minutes. Add in uncooked ditalini pasta to simmering mixture and continue to cook for 7 minutes. Remove and discard bay leaf.
• Stir in chard. Cook, stirring often, until wilted and slightly softened, 2 to 3 minutes. Garnish with Parmesan.

WHITE-BEAN SOUP WITH GRILLED SAUSAGES

Steps:

• In a 6-quart pressure cooker, cover beans by 2 inches water, bring to a boil, and remove from heat. Let soak 30 minutes. Drain beans and return to pressure cooker. Add broth, garlic, and red-pepper flakes; season with salt. Secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until beans are tender, 20 to 22 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Stir in escarole.
• Meanwhile, heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill sausages until browned, about 12 minutes; let rest 5 minutes, then slice. Serve soup topped with sausages and Parmesan.

SAUSAGE & WHITE BEAN SOUP

Steps:

• Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
• Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

SMOKED SAUSAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
• In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
• Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
• Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
• Ladle the soup into bowls. Serve hot, with crusty bread slices.

WHITE BEAN SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
• Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

WHITE BEAN SOUP W GREENS & GRILLED SAUSAGES - 6-QT PRESSURE

Steps:

• Pick over dried beans, discarding broken or discolored beans. Rinse off dirt and dust.
• In a 6-quart pressure cooker, cover beans by 2 inches of water. (See Recipe Description about Long Soak.) Bring to a boil and remove from heat. Let soak for 30 minutes.
• Drain beans and return to pressure cooker. Add broth, garlic and red pepper flakes; season with salt to taste.
• Secure lid. Over medium-high heat, bring to high pressure, then reduce heat to just maintain high pressure. From moment high pressure was obtained, cook beans until tender, about 20-22 minutes. Check your p.c. manual for its recommended cooking time for cannellini beans.
• Remove from heat. Use Quick Release method recommended by your p.c. manual.
• Remove lid. Check beans for doneness (do they mash easily with a fork?). If not, return to high pressure for 2 minutes, then go back to Step 5.
• Stir in escarole or other greens.
• Meanwhile, heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill sausages until browned, about 12 minutes. Let sausages rest 5 minutes, then slice in diagonal coins.
• Serve soup with sausages and freshly grated Parmesan cheese.

WHITE BEAN SAUSAGE SOUP

Steps:

• Spoon cheese into 6 mounds 3 in. apart on a parchment-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool. , In a large saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink, breaking it into crumbles; drain. Remove and keep warm. , In the same pan, saute garlic for 1 minute or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly., Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

SAUSAGE BEAN SOUP

Steps:

• In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.