Cannellini And Cabbage Soup Recipes

HEARTY CANNELLINI & SAUSAGE SOUP

Steps:

• In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.

FARMHOUSE CABBAGE SOUP WITH CANNELLINI BEANS AND KIELBASA

Steps:

• Heat canola oil in a large, heavy pot over medium-high heat. Add the onion and cook 4 to 5 minutes or until it begins to soften.
• Add the carrot and celery and cook another 4 to 5 minutes or until softened.
• Add the chicken broth, tomatoes, tomato or vegetable juice, cabbage, kielbasa, garlic, paprika and curry powder.
• Bring to a boil, reduce heat, cover slightly and cook until the cabbage is tender approximately 20 to 25 minutes.
• Add the beans and heat through.
• Adjust seasoning if necessary and add salt and black pepper to taste. Stir in parsley.

CREAMY CANNELLINI SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
• Ladle soup into bowls and serve with a drizzle of olive oil.

CANNELLINI AND CABBAGE SOUP

Steps:

• 1. 1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
• 2. 2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
• 3. 3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
• 4. Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat (1g saturated), 9g fiber

CANNELLINI AND CABBAGE SOUP

Steps:

• Spray large saucepan with cooking spray; heat over medium heat until hot.
• Sauté cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
• Add chicken broth, water, and beans to saucepan; heat to boiling.
• Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.

CANNELLINI AND CABBAGE SOUP

Steps:

• First: In a large soup pot or dutch kettle, saute the carrots and onions in the olive oil.
• Second: When the onions have turned translucent and the carrots have softened, add the sausage.
• Third: Once the sausage is cooked through, add the tomato, cabbage, beans, and broth.
• Let the soup simmer for 30 minutes.
• FYI- This soup is even better served the following day.
• A French baguette, Brie cheese and Bosc pears round out the meal for a continental flair.
• Or try, Cornbread, Cheddar Cheese and a Gala Apple for a hearty American meal.

ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
• Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
• Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
• After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.