Description
Hearty and flavorful Sausage White Bean Soup featuring Italian sausage, tender beans, fresh vegetables, and aromatic herbs simmered to perfection and finished with vibrant greens for a comforting meal.
Ingredients
Sausage and Beans
- 1 pound Italian sausage (casings removed)
- 2 15-ounce cans white beans (cannellini beans or great Northern beans), drained and rinsed
Vegetables and Aromatics
- 3 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 small shallot, chopped
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, finely chopped
Herbs and Broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 6 cups vegetable or chicken broth
Greens and Seasoning
- 2 cups fresh spinach or kale, chopped
- Salt and black pepper to taste
- Red pepper flakes for serving
- Freshly grated parmigiano or parmesan cheese (optional for serving)
Instructions
- Cook the Sausage: Heat a large pot or Dutch oven over medium heat. Add the sausage (with casing removed) and break it into chunks as it cooks. Brown and cook the sausage fully, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Aromatics and Vegetables: In the same pot, add olive oil. Stir in chopped onion, shallot, carrots, and celery. Sauté over medium heat until vegetables soften, about 5-7 minutes. Add garlic, rosemary, thyme, oregano, and bay leaves, stirring to combine. Cook 1-2 minutes until fragrant.
- Simmer the Soup Base: Pour in vegetable or chicken broth and bring to a gentle boil. Add the drained beans, then reduce heat to low, cover, and let simmer 20-30 minutes to meld flavors. (Optional: add a parmesan rind now for extra flavor and discard before serving.)
- Blend a Portion of the Soup: Carefully remove 2 cups of soup (avoiding bay leaves) and blend until smooth and creamy. Return blended soup to the pot and stir to combine, creating a creamy texture with some chunkiness remaining.
- Add the Sausage: Return cooked sausage to pot and simmer for 10 minutes to blend flavors.
- Add the Greens: Stir in fresh spinach or kale and cook 2-3 minutes until wilted. Remove and discard bay leaves.
- Season and Serve: Adjust seasoning with salt and black pepper to taste. Optionally sprinkle with red pepper flakes and freshly grated Parmesan cheese. Serve hot with crusty bread if desired.
Notes
- For added depth, add a parmesan rind during simmering and remove before serving.
- Use kale as a substitute for spinach for a heartier green.
- Serve with crusty bread to soak up the flavorful broth.
- Leftovers store well refrigerated for up to 3 days and can be frozen for longer storage.
- Adjust red pepper flakes to control spiciness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
