Best 4 Zuppa Di Cavolo Nero Cannellini E Salsicce Kale White Bean And Sausage Soup Recipes
Welcome to the world of "zuppa di cavolo nero cannellini e salsicce kale white bean and sausage soup"! This Tuscany specialty is a hearty and delicious stew that combines the flavors of kale, cannellini beans, and sausage in a rich broth. With its origins in the countryside of Italy, this traditional dish has become a staple in many households, offering a comforting and flavorful meal that is perfect for any occasion. Whether you're seeking a comforting dish for a cold winter night or looking for a recipe that showcases the flavors of Italian cuisine, "zuppa di cavolo nero cannellini e salsicce kale white bean and sausage soup" is sure to satisfy your taste buds and warm your soul.
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ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP
Provided by Frances Mayes
Categories Soup/Stew Bean Leafy Green Vegetable Sauté Dinner Lunch Meat Sausage Kale Legume Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12 to 14
Number Of Ingredients 9
Steps:
- Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
- Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.
SAUSAGE, CANNELLINI AND KALE SOUP
Make and share this Sausage, Cannellini and Kale Soup recipe from Food.com.
Provided by Jo Coburn
Categories Pork
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Saute crumbled sausage in oil until well browned. Set aside.
- Saute onions and garlic until translucent. Combine with stock in a large pot.
- Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
- Bring to a boil, cover, and simmer 15 minutes.
- Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 4.4, Cholesterol 21.6, Sodium 718.4, Carbohydrate 18.1, Fiber 5.2, Sugar 2.9, Protein 12.5
ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE
Make and share this ZUPPa DI CAVOLO NERO, CANNELLINI, E SALSICCE recipe from Food.com.
Provided by fognozzle2030
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
- Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.
Nutrition Facts : Calories 498.3, Fat 21.7, SaturatedFat 5.2, Cholesterol 25.4, Sodium 1314.7, Carbohydrate 45.4, Fiber 10.4, Sugar 10.4, Protein 23.9
KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP
Provided by Bev Weidner
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
- Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
- Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.
Tips:
- For a vegetarian version, omit the sausage and add more beans or vegetables.
- To make the soup ahead of time, cook the sausage and vegetables according to the recipe, then let cool completely. Store the soup base in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup base over medium heat until warmed through, then add the beans and cavalo nero and cook until the beans are heated through and the cavalo nero is wilted.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
Zuppa di Cavolo Nero, Cannellini e Salsicce is a hearty and flavorful soup that is perfect for a cold winter day. The sausage, beans, and cavalo nero provide a good balance of protein, carbohydrates, and vitamins, making it a nutritious meal. The soup is also relatively easy to make, and it can be tailored to your own taste preferences. With its simple ingredients and delicious flavor, Zuppa di Cavolo Nero, Cannellini e Salsicce is a soup that you will enjoy making and eating all season long.
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