Description
Sausage White Bean Soup is a hearty and comforting Italian-American dish featuring savory Italian sausage, tender white beans, and fresh greens simmered in a flavorful broth. Perfect for a cozy meal, this one-pot soup combines protein-rich ingredients with fresh vegetables and aromatic herbs, making it a satisfying and nutritious option for any season.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 1 (15 oz) can diced tomatoes
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 2 cups chopped fresh spinach or kale
- Salt and black pepper to taste
Garnish
- Grated Parmesan (optional)
- Fresh parsley, chopped (optional)
Instructions
- Brown the sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5–6 minutes. Use a slotted spoon to remove the sausage from the pot and set aside.
- Sauté the vegetables: In the same pot, add the diced onion, sliced carrots, and chopped celery. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add garlic and herbs: Stir in the minced garlic, dried thyme, dried oregano, and red pepper flakes if using. Cook for an additional 1 minute until aromatic.
- Add broth and tomatoes: Pour in the low-sodium chicken broth and the can of diced tomatoes with their juices. Stir to combine all ingredients evenly.
- Add beans and sausage: Stir in the drained and rinsed white beans, then return the cooked sausage to the pot.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes to develop deep flavors and allow the vegetables to tenderize.
- Incorporate greens and season: Stir in the chopped fresh spinach or kale and cook for another 2–3 minutes until the greens are wilted. Season with salt and black pepper according to your taste preference.
- Serve and garnish: Ladle the hot soup into bowls and top with grated Parmesan and fresh chopped parsley if desired. Enjoy immediately.
Notes
- For a creamier texture, mash some of the beans before adding them to the soup.
- Use turkey sausage as a leaner alternative to Italian sausage.
- This soup freezes well for up to 3 months, making it a great make-ahead meal.
- To make it gluten-free, ensure the sausage used does not contain gluten.
