This delicious Dutch Oven White Bean, Spicy Sausage and Kale Soup is pure comfort food for the fall and winter seasons.
It’s turned chilly here and that means flavorful comfort food like this cannellini bean, spicy sausage and kale soup that will warm me up! I love to pull out my dutch oven and make something that will make the house smell yummy as well as make enough for leftovers.
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This soup is it! It’s zesty and delicious and I love that it’s made in a single pot for easy clean up. It freezes well so you can make larger batches for even easier weekday meals. If you don’t like spicy sausage, just substitute it for a milder sausage. I like the spicy, though, because it helps flavor the cannellini beans. You can always add more herbs, too, for a really zesty flavor.
Dutch Oven White Bean, Spicy Sausage and Kale Soup
Author: Zesty Olive
3 T. olive oil
2 stalks celery, cleaned and finely chopped
2 large carrots, peeled and finely chopped
1 small white onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 pound bulk spicy pork sausage, crumbled
3 c. chicken or vegetable stock
2 t. oregano, dried
2 t. rosemary, dried
1 t. crushed red pepper flakes
2 cans (15 oz.) cannellini beans, drained and rinsed
1 can (15 oz.) cannellini beans, pureed with liquid from can
3 large kale leaves, tough stems removed and cut into bite-sized pieces
Salt and pepper, to taste
Garnish ¼ c. fresh parsley, chopped
Parmesan cheese, shaved
In dutch oven, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.
Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.
Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.
Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.
This hearty Italian Minestrone Soup With Gluten Free Pasta is full of healthy veggies and zesty herbs.
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This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans, and pasta.This dish is a great way to use up any extra fresh herbs and vegetables you have available. Although this recipe is delicious as written, don’t be afraid to experiment a bit with the ingredients. I used gluten-free fusilli here, but any variety will work. Here are a few gluten-free pasta options:
I like to make this soup in my dutch oven. I do, however, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup, especially if you’re using gluten-free pasta. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.
1 15.5 oz. can cannellini beans, drained and rinsed
4 c. organic vegetable broth* 2 whole bay leaves
1 T. fresh rosemary leaves, finely chopped (or 1 t. dried)
1 T. fresh thyme leaves (or 1 t. dried) 1 T. fresh oregano leaves (or 1 t. dried) ½ T. crushed red pepper flakes Sea salt and black pepper, to taste Optional: 3” Parmesan cheese rind 2 c. Fusilli pasta 2 c. fresh green beans, cut into ½” pieces 2 c. fresh arugula Optional Garnish: ¼ c. fresh parsley leaves, chopped
Freshly grated Parmesan cheese * Use additional vegetable broth to reach desired consistency, if needed
Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.
Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!
This easy beef chili recipe is a favorite to make in the fall and winter.
I almost always have the simple ingredients on hand for this beef chili. In the rare case I don’t have any beef on hand…I just omit it and serve it over rice. This recipe is very simple and quick to make.
The ingredients include ground beef, kidney beans, chopped tomatoes, onion, garlic, green pepper, chili powder, cayenne pepper, salt, and the two ingredients that I think are absolutely not optional: brown sugar and apple cider vinegar (ACV). Do this: follow the recipe right up until you get to the part where you add the brown sugar and ACV. Before you add those two ingredients, taste the chili. Lacking something, right? Now add the brown sugar and ACV. Let it simmer for a few minutes. Now go back and taste it. See what I mean? You definitely need those two ingredients. You can play around with the amount of each to suit your taste. Sometimes the vinegar really comes through and I might want to tone it down, so I’ll add just a little more sugar. Same goes for the spices…totally up to your taste buds!
Once you’ve added all the ingredients, let it simmer for 30 minutes, at least, if you have the time. Check on it and stir occasionally. You might need to add a bit of water if it gets too thick for you. Totally up to you. Some like it more like a soup; I tend to like it a bit thick and chunky. Garnish with some grated cheddar cheese or a dollop of sour cream. Cornbread or garlic toast on the side is always appreciated, too.
Heat olive oil in large pot, over medium high heat and brown the beef. Before beef is completely browned, add onion, peppers, garlic and a pinch of salt. Continue to brown until onions are translucent.
Add can of chopped tomatoes and can of kidney beans that have been rinsed and drained. Add chili powder and cayenne pepper. Bring to boil and reduce heat to simmer.
Add brown sugar and apple cider vinegar. Simmer. Taste and add more salt, chili pepper, cayenne, as needed. This is entirely up to your taste buds!
Simmer for 30 minutes, if possible. Otherwise; serve it up and enjoy!
Note: If you like your chili more like soup, feel free to add a bit of water to thin it out.
Optional: garnish with grated cheddar cheese and or sour cream.
Broccoli is the star of this green, healthy soup. Preparation is quick, so you can have this creamy broccoli soup on the table in about 15 minutes.
I like to start with a head of organic broccoli. I wash it and cut the florets from the main stalk. I steam the florets for about 5 minutes. (I use a double boiler/steamer like this one.)
While the broccoli is steaming, add 1 cup vegetable broth to your blender. (I use a Vitamix.) I like to use Pacific’s organic broth. Chop 1/4 cup green onion and throw that in the blender, too. If you want a more subtle onion flavor, saute the onion first, or use onion powder instead. Once the broccoli has steamed, carefully add about half it to the blender and process.
Add 1 cup organic half and half and the remainder of the broccoli. Season with salt and pepper. Process. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result. Pour soup into a saucepan and heat on medium-low just until soup is warmed.
Wash head of organic broccoli. Cut the florets from the main stalk. Steam the florets for about 5 minutes.
Add vegetable broth, onion, and half of the steamed broccoli to blender and process.
Add half and half and the remainder of the broccoli to blender. Season with salt and pepper. Process. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result.
Pour soup into a saucepan and heat on medium-low just until soup is warmed.