Sausage, Kale, and Bean Soup

I know.  How many soups can I post with kale and beans?  Well, they are all a bit different and yummy, so why not?  And this one is super easy and basic.  I don't have my own picture so here's one from the website:

Photography: Randy Mayor; Styling: Katie Stoddard

Ingredients

• 4 ounces Cajun smoked sausage, chopped (such as Conecuh)
• 3 cups fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

• 6 cups coarsely chopped kale (about 8 ounces)
• 1 (16-ounce) can navy beans, drained and rinsed 

Preparation

Heat a large saucepan over medium-high heat. Add smoked sausage to pan; cook 2 minutes, stirring occasionally. Add chicken broth and diced tomatoes; bring to a boil over high heat. Stir in the kale. Reduce heat, and simmer 4 minutes or until the kale is tender. Stir in beans, and cook 1 minute or until soup is thoroughly heated.

- Sarah

Recipe from: http://www.myrecipes.com/recipe/sausage-kale-bean-soup-10000000554709/

"The Zone" Kale and Bean Soup with Turkey Sausage

Ingredients:
18 ounces low-fat smoked turkey sausage kielbasa, sliced
4 teaspoons olive oil
6 cloves garlic
1 ½ cups onion, chopped
4 cups fresh kale chopped
4 cups chicken broth
2 cups white kidney beans (or any other cooked beans)
1 1/2 cups diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
Salt and pepper to taste


Instructions:
Slice sausage into half-moon, bite-sized slices. In a large pot, heat olive oil then add garlic and onion. Sauté these ingredients until soft. Add kale and sauté until wilted. Add 3 cups of the broth, sliced sausage, and 1 1/2 cups of the beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes. Use a blender to mix the remaining beans and broth until smooth. Mix into soup to thicken. Simmer for 15 to 20 minutes. 


This recipe makes about four 3-block servings in "the Zone".


http://drsears.com/ZoneLiving/Recipes/RecipeArchive/tabid/92/articleType/ArticleView/articleId/16013/Kale-and-Bean-Soup-with-Turkey-Sausage.aspx


- Sarah

Bean Salad

A summer favorite -- fresh and delicious.

Ingredients


1 can kidney beans, drained and rinsed
1 can garbonzo beans, drained and rinsed
1 can cut green beans, drained and rinsed
half of a small red onion, sliced thin
2/3 cup white/cider vinegar
1/3 cup oil
3/4 cup sugar or 1/2 cup Splenda
1 t. salt
1/2 t. pepper
1 T Dill Weed


Mix all ingredients together and chill.


- Sarah

White Bean and Sausage Rigatoni

Ingredients

8 oz rigatoni (I used fusili instead)

1 15-ounce can white kidney (cannelini) beans

1 14.5 ounce can Italian-style stewed tomatoes, undrained

6 ounces cooked smoked turkey sausage, cut into 1/2-inch slices

1/3 cup chopped fresh basil

1/4 cup finely shredded Asiago or Parmesan cheese

Preparation

1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, and sausage. Cook and stir until heated through. Add bean mixture and basil to pasta; stir gently to combine. To serve, sprinkle each serving with Asiago cheese.

Enjoy.

*Recipe from Better Homes and Gardens Bridal Edition Cookbook

-Sarah

Cannellini Bean Soup

My mom has been making this soup for years and it has got to be one of my all time favorites. It might just look like a bunch of beans, but it has so much flavor!

Ingredients

6 oz pancetta, one 1-inch-thick slice, cut into 1-inch cubes

2 T olive oil, plus extra for serving

1 small onion, diced medium

3 medium garlic cloves, minced

salt and ground pepper

4 cans (15.5 oz) cannellini beans, drained and rinsed

1 sprig fresh rosemary

balsamic vinegar, for serving

fresh sliced bread (see below for specifics)

Preparation

1. In large heavy-bottomed Dutch oven, cook pancetta over medium heat until just golden, 8-10 minutes; discard pancetta and add oil to pot with pancetta fat.

2. Add onion and cook , stirring occasionally, until softened, about 5-6 minutes; stir in garlic and cook until fragrant, about 30 seconds.

3. Add beans, 1/2 teaspoon salt, and 3 1/2 cups water. Increase heat to medium-high and bring to simmer.

4. Submerge rosemary in liquid; cover and let stand off heat 15-20 minutes.

5. Discard rosemary and adjust seasonings with salt and pepper.

6. To serve, lay a piece of bread in the bottom of the bowl and ladle soup on top of bread. Drizzle soup with olive oil and balsamic vinegar (how much is up to you).

About the bread: this is an Italian soup, so I like to get a sliced Italian bread. The bread I got was called Tuscan boule. See picture below for an idea of the type of bread. And don't leave it out, it makes the soup too good!

*This recipe comes from Cooks Illustrated

-Sarah