Description
Warm up with a delicious bowl of Italian Sausage White Bean Soup. Discover a cozy and comforting recipe for colder days. Try it today!
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed (sweet or hot, depending on preference)
- 2 tablespoons (30ml) olive oil
- 1 large onion, diced (about 1½ cups)
- 3 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ½ teaspoon red pepper flakes (optional)
- 2 cans (15 ounces each/425g) cannellini beans, drained and rinsed
- 1 can (14.5 ounces/411g) diced tomatoes
- 6 cups (1.4 liters) chicken broth
- 1 Parmesan cheese rind (optional)
- 3 cups (90g) fresh kale or spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- ¼ cup (25g) grated Parmesan cheese for serving
- Fresh parsley, chopped, for garnish
Instructions
- Step 1: Brown the Sausage Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into bite-sized pieces with a wooden spoon. Cook until well-browned and no longer pink, about 5-7 minutes. The caramelization adds incredible flavor, so don’t rush this step! Once browned, transfer the sausage to a paper towel-lined plate, leaving the flavorful drippings in the pot.
- Step 2: Sauté the Vegetables Add the remaining tablespoon of olive oil to the pot. Add the diced onions, carrots, and celery, cooking until they begin to soften, about 5-6 minutes. Add the minced garlic, rosemary, thyme, and red pepper flakes (if using), and cook for another 30 seconds until fragrant. Stirring constantly during this step prevents the garlic from burning, which would add bitterness to your soup.
- Step 3: Build the Soup Base Return the cooked sausage to the pot and add the diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pot—this is where the magic happens! Add the drained cannellini beans and chicken broth. If you’re using it, toss in the Parmesan rind at this stage. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
- Step 4: Simmer and Season Cover the pot partially and simmer for 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender. Taste and adjust the seasoning with salt and pepper as needed. Remember that sausage and broth both contain salt, so taste first before adding more.
- Step 5: Finish and Serve About 5 minutes before serving, stir in the chopped kale or spinach and continue simmering until the greens are wilted but still vibrant. Remove the Parmesan rind if used. Stir in the fresh lemon juice just before serving. Ladle the Italian Sausage White Bean Soup into bowls and top with freshly grated Parmesan cheese and chopped parsley for a beautiful presentation and extra flavor dimension.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg