White Bean & Sausage Soup
Photo by Nea Arentzen
- Serves
- 6 - 8
- Prep Time
- 10 Minutes
- Cook Time
- 35 Minutes
I’ve been on a little bit of a bean kick recently, so when it came down to developing a go-to soup for this year's soup season, I quickly reached for a few cans. This soup is hearty and filled with vegetables, and packed with protein from chicken sausage and large butter beans. It comes together quickly, as most soups tend to do, and is exactly what you need on a chilly day.
Feel free to make swaps wherever you see fit. You can use cannellini beans instead of butter beans, cut the carrots into coins instead of chopping for more bite, swap chicken sausage out for a different type (or leave it out entirely), add tortellini, or use a dairy-free alternative instead of cream.
Tips & Tricks:
- If you’re in a pinch, you don’t have to simmer the soup for a full 20 minutes. It will result in more flavor development, but 10 minutes will still do.
- Store in an airtight container in the fridge for 3 to 4 days.
- Leave the pasta out and freeze the soup in Souper Cubes for meal prep that will last up to 2 months.
Ingredients
- 14 ounce Italian chicken sausage, casing removed
- 2 tablespoon extra-virgin olive oil
- 1 large yellow onion, chopped (2 cups)
- 1 large (or 2 medium) carrots, roughly chopped (1 cup)
- 1 cup (or 2 large) celery, roughly chopped
- 4 garlic cloves, chopped
- 2 tablespoon fresh thyme
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper chili flakes
- 2 tablespoon tomato paste
- 1/2 cup white wine
- 6 cup chicken or vegetable broth (or 6 cups water + 2 tablespoons better than bouillon)
- 1 bay leaf
- 2 cans butter beans, drained and rinsed (cennellini is fine too)
- 4 cup dino kale, chopped
- 1/3 cup finely grated Parmesan
- 1/3 cup heavy cream
- 1 tablespoon champagne vinegar (or white wine vinegar)
- Salt and pepper to taste
Featured Video
White Bean & Sausage Soup
Directions
- Step 1
In a large heavy-bottomed saucepan over medium-high, heat 1 tablespoon oil until sizzling. Add the sausage and cook, breaking up into bite-sized pieces, until browned and mostly cooked through, about 10 minutes. Use a slotted spoon to transfer to a plate.
- Step 2
Add the remaining 1 tablespoon oil along with the onions, carrots, and celery. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic, thyme, oregano, and chili flakes; stir until fragrant, another 30 seconds. Stir in the tomato paste and cook until brick red and smells nutty, another minute.
- Step 3
Stir in the white wine, scraping up any browned bits from the bottom of the pot. Add the stock, beans, sausage, and bay leaf. Bring to a simmer, then cover and cook for 20 minutes. Remove the bay leaf.
- Step 4
Stir in the kale, Parmesan, cream, then season with salt and pepper. Serve with more Parmesan on the side.