White Bean and Sausage Soup
Cozy up with a hearty bowl of White Bean and Sausage Soup—an irresistible one-pot meal that's packed with bold flavors and wholesome ingredients. This comforting recipe combines tender cannellini or Great Northern beans with savory Italian sausage, a medley of diced vegetables, and nutrient-rich baby spinach. Simmered in a fragrant broth infused with garlic, rosemary, and thyme, this soup is elevated further with the addition of diced tomatoes for a subtle tang. Ready in just 50 minutes, it's a perfect choice for busy weeknights or chilly evenings. Serve it with a sprinkle of Parmesan cheese and a slice of crusty bread for the ultimate warming experience. Perfect as a make-ahead meal, this protein-packed soup freezes wonderfully, ensuring delicious leftovers for days.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 6 cups chicken broth
- 2 15-ounce cans canned white beans (cannellini or Great Northern), drained and rinsed
- 1 14.5-ounce can diced tomatoes, with juices
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- grated Parmesan cheese (for serving, optional)
- crusty bread (for serving, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer.
Add the white beans, diced tomatoes (with juices), cooked sausage, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir to combine.
Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
Add the baby spinach to the pot and stir until wilted, about 1-2 minutes.
Remove the bay leaf and taste the soup, adjusting seasoning if needed.
Serve hot, topped with grated Parmesan cheese if desired, and accompanied by crusty bread for dipping.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.2 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1035 mg | 22% | |
*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.
