Sausage and White Bean Soup
Cozy up with a comforting bowl of Sausage and White Bean Soup, a hearty one-pot meal brimming with bold flavors and wholesome goodness. This satisfying soup combines savory Italian sausage, tender white beans, and nutrient-packed kale in a rich, aromatic broth seasoned with garlic, thyme, and rosemary. Sweet carrots, celery, and tangy diced tomatoes add depth, while a touch of red pepper flakes offers optional heat for spice lovers. Ready in under an hour, this recipe is perfect for busy weeknights and makes enough to serve the whole family. Garnish with freshly grated Parmesan and pair with crusty bread for an irresistibly rustic dining experience. A delicious balance of protein, fiber, and flavor, this soup is a must-try for chilly days!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or hot)
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 15-ounce cans canned white beans (e.g., cannellini beans), drained and rinsed
- 1 14.5-ounce can diced tomatoes (canned, with juice)
- 4 cups kale, chopped and stems removed
- 1 teaspoon dried thyme
- 0.5 teaspoons dried rosemary
- 1 bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- (as needed) Parmesan cheese, grated (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage, breaking it up into small pieces with a wooden spoon, and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Pour in the chicken broth, and add the browned sausage back into the pot.
Stir in the white beans, diced tomatoes (with their juice), chopped kale, dried thyme, dried rosemary, bay leaf, salt, black pepper, and red pepper flakes (if using).
Bring the soup to a boil, then reduce the heat to a low simmer. Cover and let cook for 25-30 minutes, stirring occasionally.
Remove the bay leaf. Taste the soup and adjust the seasonings as needed.
Serve hot, garnished with grated Parmesan cheese, if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 11243 mg | 489% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 41.6 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1572 mg | 121% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 8416 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
