#entertainingwithbeth #CookingChannel #WhiteBeanSoup
This white bean soup with sausage and kale is a fantastic fall soup recipe! Pair it with my ultimate grilled cheese sandwiches encrusted with parmesan cheese on the outside and gooey mozzarella and provolone on the inside! This fall dinner idea makes for a fantastic game night dinner or when you just want to stay in and binge watch you favorite series on Netflix!
__________________________________________________________
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Lodge Dutch Oven in Sage: http://bit.ly/2msele5
Vitamix Blender https://amzn.to/2noQv2N
All-Clad Non-Stick Griddle https://amzn.to/2lXaZiQ
Le Creuset non-stick skillet https://amzn.to/2lS5SAk
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8
_______________________________________________________________
WHITE BEAN SOUP WITH SAUSAGE AND KALE AND PARMESAN CRUSTED GRILLED CHEESE SANDWICH
Serves 6-8
Print Recipe here: http://bit.ly/2ntKFx4
INGREDIENTS:
2 tbsp (30ml) olive oil, separated
1 ½ cup (225g) onion, chopped
½ cup (75g) celery, diced
salt and pepper to taste
2 (15-oz) cans of cannellini beans (844g) drained and rinsed
4 cups (950ml) chicken broth, NOT low sodium
5 sprigs fresh rosemary
4 Sweet Italian Sausage Links, casings removed
2 large leaves of kale, steams removed, leaves roughly chopped
¼ cup (22g) freshly grated parmesan
4 slices sourdough bread
4 slices provolone cheese
2 tbsp (30ml) butter, melted
METHOD:
In a large Dutch oven heat 1 tbsp (15ml) of the olive oil. Then add the onion and the celery and cook on medium heat until they are fragrant and tender.
Add the beans and the broth and the 5 rosemary sprigs. Simmer covered for 10 minutes.
Meanwhile, heat a large non-stick skillet add 1 tbsp of olive oil. Cook the sausage and break it into bite sized chucks. Allowing it to brown on all sides and cook through. Remove sausage with a slotted spoon and transfer to a plate lined with paper towel.
Transfer the soup to a blender and puree until smooth. Transfer back to a cleaned out Dutch oven and keep warm on a low flame.
Season soup to taste with salt and pepper. Add sausage and kale. Stir until sausage is warmed through and kale is wilted. Keep warm on a low flame while you grill the sandwiches.
Heat a large non-stick skillet or grilled. Spay lightly with cooking spray.
Brush one side of each slice of bread, with butter. The top with freshly grated parmesan cheese, pat the cheese down and press into bread so it sticks a bit.
Place cheesy side of bread on griddle, add 2 slices of provolone cheese, top with second slice of cheesy bread. Parmesan cheese side up.
Grill on each side until parmesan is set and toasted and cheese inside the sandwich has milted. Remove from grill and slice sandwich in half on the diagonal.
Serve with the soup!
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.