Ham, Cabbage and White Bean Soup
For the recipe visit WWW. What's Cookin' Italian Style Cuisine
Italian White Bean & Sausage Stew - Food Wishes
Not everyone is lucky enough to grow up with an Italian grandmother around, but this hearty, comforting, and delicious Italian White Bean & Sausage Stew is a little bit of what that’s like, in bowl of food form. Above and beyond the warm feels, this easy to make “stew” is fast and very affordable, especially if you use dried beans.
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Cabbage Soup with White Beans & Chicken
Cabbage Soup with White Beans & Chicken is an easy, nourishing, and mouth-watering soup everyone will enjoy. This one-pot recipe is gluten-free and one of my personal favorites!
Ingredients
1 cup white onion, diced
4 garlic cloves, minced
5 cups green cabbage, shredded (about 1 small head of cabbage)
1 (14.5 oz) can petite diced tomatoes
1 (4 oz) can mild green chilies
1 (15 oz( can white beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tbsp oregano
1/2 tsp salt (or to taste)
1 lime, juice of
2 chicken breast (2 pounds)
1 qt (32 ounces) chicken broth
Instructions
In a dutch oven or large soup pot add 2 tbsp of avocado oil and heat over medium-high heat. Sautè onions and garlic for 3 minutes, until soft and fragrant.
Add in cabbage and cook for another 3 minutes, until cabbage starts to wilt. Add-in the canned tomatoes, green chilies, white beans, and seasonings. Stir and combine ingredients.
Add in chicken breast and pour in broth. Bring soup to a simmer. Turn down the heat and cover soup. Let cook for 30 minutes or until chicken is done. Pull out chicken and shred with 2 forks. Place chicken back pot and stir it in.
Squeeze in the juice of 1 lime and stir. Taste and adjust with salt to taste.
Serve hot with cheese and avocado if desired.
kayscleaneats.com
My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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Braised Cabbage with Cannellini Beans
Braised Cabbage with Cannellini Beans
Serves 4
1 medium head of cabbage
2-4 Tbsp neutral oil (like canola, grapeseed, or whatever you’d use for high heat)
1 Tbsp olive oil for the onions
1 yellow onion, diced
2 garlic cloves, sliced
2-3 cups of chopped tomatoes (I use a 750g box by Pomi)
1 cup dry white wine
Cooked cannellini (or a bean of your choice)
¼ cup olive oil for the beans
Salt and pepper to taste
Preheat the oven to 350F (180C).
Cut the cabbage into 6-8 wedges. Set the largest oven safe pan you have (ideally with straight sides) over high heat. Add 2 Tbsp neutral oil and wait for it to shimmer. Salt the cabbage wedges on all flat sides. Place in the pan and brown thoroughly on both sides. Remove to a plate.
Reduce the heat to medium-low, add the olive oil, onions, and a pinch of salt. Cook, stirring occasionally until translucent and golden brown, about 15 min. You can speed it up slightly by covering the pan during the first 5 minutes. Add the garlic and a pinch of salt and cook stirring until aromatic, about 1 min. Add the tomatoes and the wine. Salt to taste. Fan out the cabbage wedges on top of the sauce, cover, and bake in the middle of the oven for 45 min.
Turn up the oven to 450F (230C). Uncover the cabbage, add cooked cannellini beans between the wedges and enough cooking liquid to barely submerge them. If using canned beans, drain and use fresh water instead of the liquid from the can. Drizzle with ¼ cup of olive oil and place in the middle of the oven until the beans warm up and the cabbage crisps up slightly, about 20 min. Cool for 10 min and serve.
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Cabbage Bean & Sausage Soup | Quarantine Cooking | MOLCS Easy Recipes
Cabbage Bean & Sausage Soup
1 1/2 - 2 lb Sausage - casing removed
1 Medium Onion - diced
3 - 4 Cloves Garlic - minced
1 Small Head of Cabbage - cut in bite size pieces
1 Can Diced Tomatoes
1 Can White Beans - drained
6 C Chicken Broth
1 1/2 tsp Oregano
1 1/2 tsp Basil
1/2 tsp Dried Thyme
1 tsp Salt
1/2 tsp Pepper
In large pot or dutch oven cook & crumble sausage until no linger pink. When almost done add
onions & garlic. Add salt, pepper, oregano, basil & thyme, mix well. Add diced tomatoes & white beans, stir.
Add in cabbage and mix well. Pour in chicken broth. Cover & simmer on low heat until cabbage is tender approx 45 minutes to an hour stirring occasionally.
Music: Tupelo Train By Chris Haugen
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