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Soup Series #5 – Italian Sausage & Bean Soup Recipe

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Italian Sausage & Bean Soup Recipe

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

Directions

  1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 16-20 minutes or until flavors are blended. Yield: 6 servings (2 quarts).

Nutritional Facts

1-1/3 cups: 416 calories, 21g fat (8g saturated fat), 53mg cholesterol, 1411mg sodium, 35g carbohydrate (9g sugars, 12g fiber), 23g protein.

Originally published as Italian Sausage & Bean Soup in Taste of Home February/March 2012, p52

Italian Peasant Stew – Sausage and Cabbage Stew

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The best thing about cold weather? It’s the best excuse to make a big pot of soup or stew! A hearty and simple Italian peasant stew, which is more stew than soup.

It uses Savoy cabbage (use Napa cabbage for milder taste),  Italian sausage, white beans, fresh parsley, and Parmesan cheese.  We use savoy cabbage for this recipe, but you could use regular cabbage, Asian cabbage, collard greens or even dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.
Easy to make and easy on the budget. Buon appetito!
  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: Serves 8 to 10

Ingredients

  • 1 Tbsp olive oil
  • 1 pound Bernie’s Sweet Italian sausage, removed from casings
  • 1 large yellow onion, half sliced and half minced
  • 2 garlic cloves, minced
  • 1 1/2 cups white wine
  • 1 15-oz can of white beans (cannellini, Great Northern, or Navy), drained
  • 1 quart vegetable or chicken stock
  • 1 quart water
  • 1 teaspoon salt, more to taste
  • 1 large (2-lb) savoy cabbage, quartered, then sliced into 1/4-inch thick slices
  • 2 bay leaves
  • 1 cup chopped parsley, loosely packed
  • 1/2 cup to a cup of freshly grated Grana Padano or Pecorino cheese for garnish (or Parmesan)

Directions

  • Brown the sausage: Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
  • Sauté onions, garlic: Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often.Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
  • Add wine, beans, boil, lower heat to simmer: Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
  • Add water, stock, salt, cabbage, sliced onion, bay leaves sausage, then simmer: Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.

To serve, sprinkle on chopped parsley and grated cheese.

 

Sausage-Herb-Stuffing-Piemonte

Shh Secret Recipe Apple Cranberry Pecan Sausage Stuffing

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Piemonte Apple Cranberry Pecan Sausage Stuffing

¾ cup finely chopped onion.

1 ½ cups chopped parsley with leaves

1 cup butter or margarine (or substitute sausage drippings for part)

8 cups of soft bread cubes

1 ½ teaspoons dried sage leaves

1 teaspoon thyme

½ teaspoon pepper

1 lb. Piemonte Apple/Cranberry/Pecan Sausage with casings removed.

Directions

  1. Remove casing from sausage crumble and brown. Set aside.
  2. Cook  and stir onion and celery in margarine or butter and sausage drippings until the onion is tender.
  3. Stir in about ½ of bread cubes. Turn into a deep bowl. Add remaining ingredients including the browned Piemonte Apple/Cranberry/Pecan Sausage,
  4. Stuff turkey just before roasting or put into a dish and bake at 325 degrees for 35 – 40 minutes.

About 9 cups of stuffing (12 lb. turkey).

making-wild-rice-stuffing-with-Piemonte-Sausage

Family’s Favorite Stuffing for over 40 Years

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Wild Rice Stuffing

1 Pkg Long Grain and Wild Rice

1 ½  cups chopped celery

1 ½ cups sliced mushrooms

¼ lb. butter or margarine

1 cup giblet broth*, chicken broth

½ cup chopped  fresh parsley

1 package herb stuffing mix (8 oz.) + ½ chopped medium onion

½ lb. Piemonte Colazione bulk sausage

3 beaten eggs

*To make giblet broth: Cook giblets and neck with a stalk of celery and ½ onion in enough water to make 1 cup.

Directions

  1. Brown sausage with ½ chopped medium onion and set aside.
  2. Cook rice.
  3. While rice is cooking, saute’ celery and mushrooms in butter for 2 minutes. Add stuffing mix and hot broth, add parsley, mix well.
  4. Add cooked rice and mix.
  5. Stir in browned meat and beaten eggs.
  6. Stuff turkey or turn into buttered backing dish and cook at 325 degrees until brown and crusty (about 30 – 45 minutes)
salad-pecans-apples-cranberries-sausage

Apple, Cranberries and Pecans Oh My!

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Celebrate the holidays…Coming Soon

Mela-Mirtillo-Pecan.  A hand crafted sausage typical of Northern Italy. Fruit, nut and spices provide a unique flavor and delicious complement to pork. Apple/Cranberry/Pecan is excellent as a stand-alone holiday breakfast alternative or as part of a poultry stuffing.

quinoa-salad-pecans-apples-cranberries-1Product Descriptions:  All Natural Pork, Apple, Apple Juice Concentrate, Cranberries, Pecans, Brown Sugar, Salt, Sage, Rosemary in a Natural Hog Casing.  (Seasonal: October-February or as a special order, 40 lb. minimum.)

harvest-market-champaign-il

Piemonte Sausage at Harvest Market

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Piemonte Sausage will be available for purchase at this new amazing market. You can choose from a large variety.

Italian Sausage VarietiesA few flavors include; Bernie’s Classic Sweet, Bernie’s Fennel & Hot, Luganeca Piacenza, Cheese and Jalapeno, Cantalupo, Aglio (Garlic) Fresco, Italiano Birra Salsiccia (Italian Beer Sausage), Colazione (Breakfast) and Cotechino – A Northern Italian Boiling Sausage.

What did you just say? Click here for more more information and detailed descriptions http://piemontesausage.com/our-catalogue/

Sausage-and-Vegetable-Risotto-Recipe

Salsiccia Risotto with Summer Vegetables

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A tasty, full bodied risotto using the convenience of slow cooking.

A tasty, full bodied risotto using the convenience of slow cooking.

Salsiccia Risotto with Summer Vegetables

4 1/2 cups low-sodium chicken broth

3/4 pound Piemonte Sausage – Bernie’s Sweet, Hot or Fennel and Hot Italian Sausage with casing removed.

3 Tablespoons water

5 Tablespoons Unsalted butter (separated)

1 small onion, cut into fine dice

1/2 cup dry white wine

2 cups arborio rice (14 ounces)

1/2 medium zucchini cut into half inch pieces

1/2 yellow summer squash cut into half inch pieces

1-2 teaspoons kosher salt (to taste)

5 cups baby spinach (5 ounces)

3/4 cup grated Parmigiano-Reggiano cheese (+ extra for topping)

Freshly ground black pepper

Directions

Part I:

  1. Turn a 6-7 quart slow cooker to high.
  2. In a saucepan, bring the chicken broth to a simmer.
  3. In a skillet, cook the sausage with the water over moderately high heat, break up the sausage with a spoon until the water has evaporated and the sausage is browned (approximately 10 minutes).
  4. Transfer sausage to slow cooker.

Part II:

  1. In the same skillet that sausage was browned, melt 3 Tablespoons butter. Add the onion and cook over moderate heat until translucent (about 4 minutes). Add wine and cook, scraping any browned sausage left in the pan until the wine is reduced by half (about 2 minutes). Stir in the rice and cook until all the wine is absorbed. Scrape the rice into the slow cooker.
  2. Add the hot chicken broth, zucchini, summer squash and salt. Cover and cook for 1 hour. Stir the mixture once after 30 minutes. The risotto is done when the rice is al dente and most of the liquid is absorbed.
  3. Turn off slow cooker.

Part III:

  1. Stir the spinach into the risotto in the slow cooker until just wilted. Stir in remaining 2 Tablespoons of butter the 3/4 cup grated Parmigiano-Reggiano cheese.
  2. Season with black pepper, top with additional cheese and serve immediately.