Description

This hearty Sausage White Bean Soup combines savory Italian sausage with tender white beans, fresh vegetables, and aromatic herbs to create a comforting, flavorful meal perfect for chilly days. Rich in protein and fiber, this gluten-free soup is easy to prepare on the stovetop and can be customized with kale or spinach for added greens.

Ingredients

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Meat and Oils

1 tablespoon olive oil
1 pound Italian sausage (casings removed)

Vegetables and Aromatics

1 small yellow onion (diced)
2 cloves garlic (minced)
2 medium carrots (peeled and sliced)
2 celery stalks (sliced)
2 cups chopped kale or spinach

Herbs and Spices

1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste

Liquids and Canned Goods

4 cups low-sodium chicken broth
2 (15-ounce) cans white beans (such as cannellini or great northern, drained and rinsed)
1 (14.5-ounce) can diced tomatoes (with juices)

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Instructions

Brown the Sausage: Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess grease if necessary to keep the soup light.
Sauté Vegetables: Add the diced onion, minced garlic, sliced carrots, and sliced celery to the pot. Cook for 5 to 7 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent sticking.
Add Herbs and Spices: Stir in the dried thyme, dried oregano, and crushed red pepper flakes if using. This step ensures the herbs release their flavors before the liquids are added.
Add Broth and Beans: Pour in the low-sodium chicken broth, drained and rinsed white beans, and diced tomatoes with their juices. Stir well to combine all ingredients.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. This allows the flavors to meld and the vegetables to tenderize.
Add Greens and Finish Cooking: Stir in the chopped kale or spinach, cooking for an additional 5 minutes until the greens are wilted and tender.
Season and Serve: Taste the soup and season with salt and black pepper as needed. Serve hot for a satisfying meal.

Notes

Use turkey or chicken sausage as a lighter alternative to Italian sausage.
Spinach can be substituted for kale depending on preference or availability.
For extra depth of flavor, add a Parmesan rind during simmering and remove before serving.
Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.