Description

The beauty of this sausage white bean soup lies in its rustic simplicity. Rooted in Italian peasant cooking traditions where every ingredient served a purpose and nothing went to waste, this soup transforms humble pantry staples into something truly satisfying

Ingredients

Scale

Base Ingredients:

1 pound Italian sausage (sweet or hot, based on preference)
2 (15-ounce) cans cannellini beans, drained and rinsed
1 large yellow onion, diced
3 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced

Broth and Liquid:

6 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
2 cups fresh spinach or kale, chopped

Seasonings and Herbs:

2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)

For Serving:

Freshly grated Parmesan cheese
Crusty bread or garlic bread
Fresh parsley for garnish

Smart Substitutions:
For those avoiding meat, substitute the sausage with plant-based Italian sausage or add extra vegetables like mushrooms and bell peppers. If you can’t find cannellini beans, great northern beans or navy beans work beautifully. For a dairy-free version, skip the Parmesan and add a splash of good olive oil before serving.

Instructions

1. Brown the Sausage

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove the sausage from its casings and add to the pot, breaking it up with a wooden spoon as it cooks. Let the sausage develop a nice golden-brown crust before stirring – this takes about 3-4 minutes per side. The fond (those delicious brown bits) left behind will add incredible depth to your soup. Once the sausage is fully cooked and beautifully browned, transfer it to a plate and set aside.

2. Build the Aromatic Base

In the same pot with those flavorful drippings, add olive oil if needed (the sausage fat usually provides enough). Add the diced onion, carrots, and celery – this classic trio is called mirepoix and forms the foundation of countless soups. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. The vegetables should smell fragrant and look slightly caramelized around the edges.

3. Add Garlic and Seasonings

Create a well in the center of your vegetables and add the minced garlic, oregano, thyme, and red pepper flakes. Stir constantly for about 30 seconds until the garlic becomes fragrant – be careful not to let it burn. This technique, called blooming, releases the essential oils in the herbs and creates a more intense flavor.

4. Deglaze and Add Liquid

Pour in about ½ cup of the chicken broth and scrape up all those beautiful browned bits from the bottom of the pot using your wooden spoon. This deglazing step captures every bit of flavor. Add the remaining broth, diced tomatoes with their juice, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

5. Add Beans and Sausage

Return the browned sausage to the pot along with the drained beans. For extra creaminess, you can mash about half a cup of the beans against the side of the pot with your spoon before adding them. Simmer the soup for 20-25 minutes, allowing the flavors to meld and the broth to reduce slightly. Taste and adjust seasonings as needed.

6. Finish with Greens

During the last 5 minutes of cooking, stir in the chopped spinach or kale. The greens will wilt quickly and add beautiful color plus extra nutrients to your soup. Remove the bay leaves before serving – they’ve done their job of infusing the broth with subtle herbal notes.

Nutrition

Calories: 320-380
Fat: 15-18
Carbohydrates: 25-30
Fiber: 8-10
Protein: 18-22