Here’s a hearty and flavorful Sausage White Bean Soup recipe that’s perfect for chilly days—packed with protein, creamy beans, and savory sausage in a rich broth.
Sausage & White Bean Soup
Serves: 4-6
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients:
- 1 tbsp olive oil
- 1 lb (450g) Italian sausage (mild or spicy, casings removed)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp smoked paprika (optional)
- 1 bay leaf
- 4 cups (1L) chicken or vegetable broth
- 2 (15oz) cans white beans (cannellini or Great Northern), drained & rinsed
- 1 (14oz) can diced tomatoes (with juices)
- 2 cups chopped kale or spinach
- Salt & pepper to taste
- Garnish: Fresh parsley, grated Parmesan, red pepper flakes
Instructions:
- Brown the Sausage:
- Heat oil in a large pot over medium-high heat. Add sausage, breaking it up with a spoon, and cook until browned (~5 mins). Remove and set aside.
- Sauté the Veggies:
- In the same pot, add onion, carrots, and celery. Cook until softened (~5 mins).
- Stir in garlic, thyme, smoked paprika, and bay leaf; cook 1 minute until fragrant.
- Simmer the Soup:
- Pour in broth, beans, tomatoes, and browned sausage. Bring to a boil, then reduce to a simmer for 15-20 mins.
- Stir in kale/spinach and cook until wilted (~2 mins). Season with salt & pepper.
- Serve:
- Discard the bay leaf. Ladle into bowls and top with Parmesan, parsley, and a drizzle of olive oil.
Tips:
- For extra creaminess, mash some beans before adding.
- Instant Pot option: Sauté sausage/veggies, then pressure cook on High for 8 mins.
- Slow Cooker: Brown sausage first, then cook on Low 6-8 hrs or High 3-4 hrs.
This soup is comforting, protein-packed, and easy to customize—great with crusty bread! Let me know if you’d like any tweaks. 😊
