Sausage White Bean Soup
This hearty sausage white bean soup combines Italian sausage, creamy cannellini beans, and fresh vegetables in a flavorful broth that's ready in just 45 minutes. With its perfect balance of protein, fiber, and vegetables, it's a complete one-pot meal that's equally suited for easy weeknight dinners or casual entertaining.
Ingredients
- 1 pound Italian sausage casings removed (sweet or hot, depending on your preference)
- 2 tablespoons olive oil
- 1 large onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup dry white wine optional, but recommended
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 Parmesan rind optional, but adds amazing flavor
- 1 bay leaf
- 1 tablespoon fresh rosemary chopped
- 2 cups fresh kale or spinach roughly chopped
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley chopped, for garnish
- Extra virgin olive oil for drizzling
Instructions
- Heat your Dutch oven over medium-high heat. Add a small drizzle of olive oil, then add the Italian sausage, breaking it into chunks with a wooden spoon. Cook until browned and crispy in spots, about 5-7 minutes. Don't rush this step—those browned bits are flavor bombs!
- Transfer the cooked sausage to a paper towel-lined plate, leaving the flavorful fat in the pot. If there's excessive fat, you can pour some off, but leave about 1 tablespoon.
- Add the olive oil to the pot along with the diced onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally. This is your flavor foundation, so give it the time it deserves.
- Stir in the garlic, oregano, and red pepper flakes (if using). Cook for just 30 seconds until fragrant. Garlic burns quickly, so keep an eye on it!
- Pour in the white wine (if using) and scrape up all those delicious browned bits from the bottom of the pot. Let it simmer for about 2 minutes until slightly reduced.
- Add the cannellini beans, chicken broth, Parmesan rind, bay leaf, and rosemary. Return the cooked sausage to the pot and give everything a good stir.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and let it cook for about 20 minutes, stirring occasionally.
- After 20 minutes, use the back of your spoon to mash some of the beans against the side of the pot. This will release their starchy goodness and thicken the soup. Leave plenty of beans whole for texture contrast.
- Stir in the chopped kale or spinach and continue simmering uncovered for another 5 minutes until the greens are wilted and tender.
- Remove from heat and discard the bay leaf and Parmesan rind. Stir in the fresh lemon juice, which brightens all the flavors.
- Taste and adjust the seasoning with salt and pepper. Remember that Parmesan and sausage are already salty, so add gradually.
- Ladle into bowls and top with grated Parmesan, fresh parsley, and a drizzle of good olive oil.
Notes
- If you prefer a thicker soup, mash more beans. For a thinner consistency, leave them all whole.
- The soup will thicken as it sits, especially overnight in the refrigerator. When reheating, you may want to add a splash of broth to thin it out.
- For a richer flavor, add a Parmesan rind while the soup simmers—it's the secret ingredient that elevates this from good to restaurant-quality.
- This soup freezes beautifully for up to 3 months. Just leave out the greens and add them fresh when you reheat.