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Adirondack Winery

Tuscan White Bean Riesling Soup

Recipe Date:
February 17, 2016
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 tbsps Olive Oil
  • 1/2 lb Italian-style chicken sausage or Italian-style turkey sausage, casing removed
  • 1 Onion, diced
  • 1/2 cup dry white wine, we recommend Dry Riesling
  • 1 carton (32oz) Swanson Tuscan Chicken Flavor Infused Broth
  • 20 ozs Kale (about 1 bunch), cut into thin strips
  • 1 can (about 15oz) white cannellini beans, rinsed & drained
  • 2 tbsps Fresh Parsley, chopped
  • 2 tbsps Parmesan Cheese, grated (optional)
Directions

*Recipe and image courtesy of Campbell's Kitchen adapted from their Swanson's Tuscan White Bean Soup recipe.

1 . Heat the oil in a 6-quart saucepot over medium-high heat.  Add the sausage and cook until well browned, stirring often to separate meat.  Pour off any fat.
2 . Add the onion to the saucepot and cook for 3 minutes, stirring occasionally.  Add the Dry Riesling to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot.  Cook for 2 minutes.
3 . Stir in the broth and heat to a boil.  Reduce the heat to medium-low.  Stir in the kale and beans.  Cover and cook for 10 minutes or until the kale is tender, stirring occasionally.  Sprinkle with the parsley and cheese, if desired.