Bonnies Tuscan White Bean And Sausage Soup Recipes

TUSCAN SAUSAGE AND WHITE BEAN SOUP

Steps:

• In a skillet, cook sausage. Drain and set aside.
• Melt butter in medium saucepan.
• Add onion and garlic; cook for 1 to 2 minutes while stirring occasionally or until onion is tender.
• Stir in flour.
• Slowly add the evaporated milk and chicken broth while stirring constantly.
• Once the mixture comes to a complete boil, add sausage and beans.
• Heat through, and season with salt and pepper.

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.

TUSCAN WHITE BEAN SOUP WITH SAUSAGE AND KALE

Steps:

• In a large Dutch oven or thick bottomed soup pot, cook sausage in ¼ cup olive oil on medium heat until browned on all sides.
• Add onion, carrot, celery and garlic. Continue to sauté for another 3 minutes.
• Add kale. Sauté until kale begins to wilt.
• Add chicken broth, beans, rosemary and bay leaf.
• Bring to a boil, then bring to a simmer, cover and cook on a low boil (simmer) for 20 minutes, stirring occasionally. Salt and pepper, to taste.
• Top each bowl of hot soup with parmesan cheese.

BONNIE'S TUSCAN WHITE BEAN AND SAUSAGE SOUP

Steps:

• Put a small sauce pan on to boil water for the pasta. Add 2/3 cup to the boiling water. When it is done, drain and set aside.
• Remove the sausage from the casings. Cut each sausage into one-inch pieces. Take each piece and roll into a meat ball.
• Heat a large soup pot over medium heat for one minute, add the sausage balls and brown them. Remove and set aside. Saute the carrots in 1 tablespoon olive oil until soft, add the onions and garlic, cook two minutes, add the zuchinni, cook 1 minute more.
• Add 4 cups of water to the pot. Add 5 teaspoons of beef granules to the last cup of water, stir to mix well and pour in the pot, stir gently.
• Let soup simmer on low for 10 minutes. Add the pasta, the Classico pasta sauce, the wine and the whole bag of washed spinach. Simmer for 5 minutes.
• Add the beans and cook 5 minutes more, or until heated through, stirring occasionally. Sprinkle with parmesan cheese and serve with crusty Italian Bread. Bon Appetite! Enjoy!
• Cook's Tip: Salt and pepper to taste at the table. Hot sauce if desired. Ham may be substituted (1 cup) for the sausage, but we prefer the meatballs of sausage.