Time 17h25m Yield 8 Number Of Ingredients 10 Steps:
Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight. Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours. In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.
Time 25m Yield 6 servings. Number Of Ingredients 9 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.
Time 10m Yield 6-8 servings (2 quarts). Number Of Ingredients 9 Steps:
In a large saucepan, combine the first eight ingredients. Heat through. Serve with rice if desired.
Number Of Ingredients 0 Steps:
Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt. For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
Time 3h Yield 6 Main dish servings, 6-10 serving(s) Number Of Ingredients 19 Steps:
Quick soak method for beans: Check beans for debris and rinse. Place beans in large pot and add enough water to cover by 2 inches. Bring to boil. Boil for 2 minutes; remove from heat and allow to rest, covered, for 1 hour. While the beans are soaking, cook the sausage and bacon in oil. Remove from pan and saute onion in drippings until medium brown. Drain well. Drain beans, rinse and put into sausage pot. Add stock and water, salt, pepper, garlic. Bring to boil and reduce to simmer. Cook for total of 1-3/4 to 2 hours, partially covered. Take a break. This is a very forgiving recipe! For the chilies, crank them up or down to your taste. I prefer to make the soup very slightly spicy hot and serve more chilies on the side for guests to garnish to taste. Add drained onions and remaining veggie ingredients as you peel, chop and dice. Cut sausage into 1/2" slices and coarsely crumble bacon. Add sometime along the way. Add the potatoes and cilantro last. Taste, especially for salt. If you want the broth thinner, add a little stock. Or if you want to thicken it, mash some of the beans. Serve with cheese, hot chilies and cilantro as garnishes. You might want to bring out the saltshaker for those who like a lot of salt. Good with cornbread or warm buttered tortillas.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes. Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.
Time 50m Yield 6 servings Number Of Ingredients 15 Steps:
In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally until softened–about 3 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned–about 5 minutes. Add stock, scraping up the browned bits on the bottom of the pot with a wooden spoon. Add garlic, bay leaves, carrots, celery, potato, zucchini, beans, parsley and cheese rind. Bring to a boil, and then reduce to a simmer. Cover and cook for 30 minutes; the stock will slightly thicken. Remove and discard bay leaves and cheese rind. Meanwhile, cook pasta in salted water until al dente. Place 1/2 cup of pasta in each soup bowl and ladle soup over pasta. Serve with cheese.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Drain 1 can of beans and puree them with 2 cups of the chicken broth. Brown the sausage in a soup pot and drain. Add bean puree, remaining chicken broth, diced tomatoes, remaining can of beans with its liquid, and all seasonings. Bring to a boil and add pasta. Reduce heat, cover and simmer until pasta is tender. Serve with grated parmesan if desired.
