Description
A hearty and comforting Sausage White Bean Soup featuring Italian sausage, cannellini beans, fresh vegetables, and flavorful herbs simmered to perfection in a rich broth, finished with tender greens and a sprinkle of Parmesan cheese. Perfect for a cozy meal any day of the week.
Ingredients
Scale
Sausage and Beans
- 1 pound Italian sausage (sweet or hot, based on preference)
- 2 (15-ounce) cans cannellini beans, drained and rinsed
Vegetables and Aromatics
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups fresh spinach or kale, chopped
Liquids and Seasonings
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 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)
To Serve
- Freshly grated Parmesan cheese
- Crusty bread or garlic bread
- Fresh parsley for garnish
Instructions
- Brown the Sausage: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove the sausage from its casings and break it up with a wooden spoon as it cooks. Let the sausage brown well on each side, about 3-4 minutes per side, to develop a golden crust and flavorful fond. Once fully cooked and browned, transfer the sausage to a plate and set aside.
- Build the Aromatic Base: In the same pot, add olive oil if needed. Add diced onion, carrots, and celery (mirepoix) to the sausage drippings. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent with slightly caramelized edges to create a fragrant base.
- Add Garlic and Seasonings: Make a well in the vegetables and add minced garlic, oregano, thyme, and red pepper flakes. Stir constantly for about 30 seconds until fragrant, taking care not to burn the garlic. This blooming step intensifies the flavors.
- Deglaze and Add Liquid: Pour in ½ cup chicken broth and scrape the browned bits off the pot bottom. Add the remaining broth, diced tomatoes with their juice, bay leaves, salt, and pepper. Bring to a boil then lower heat to a gentle simmer.
- Add Beans and Sausage: Return browned sausage to the pot along with drained cannellini beans. For creaminess, mash about half a cup of beans against the pot side before adding. Let the soup simmer for 20-25 minutes to meld flavors and reduce broth slightly. Adjust seasoning to taste.
- Finish with Greens: Stir in chopped spinach or kale during the last 5 minutes of cooking to wilt the greens and add nutrients and color. Remove bay leaves before serving and garnish with freshly grated Parmesan cheese and fresh parsley. Serve with crusty or garlic bread.
Notes
- Use sweet or hot Italian sausage depending on your spice preference.
- Mashing some beans in the soup thickens and adds creaminess.
- Low-sodium chicken broth allows better control of saltiness.
- Fresh spinach wilts quickly; kale adds more texture.
- Adjust red pepper flakes or omit for milder flavor.
- Serve with crusty bread to soak up hearty broth.
- This soup stores well in the refrigerator for up to 4 days.
- Reheat gently on stovetop to preserve texture.
