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white bean sausage soup

White Bean Sausage Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 lb mild or spicy Italian sausage, casings removed
  • 1 tbsp olive oil (optional if sausage is lean)
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 3 cups chopped kale, stems removed
  • Salt and black pepper
  • Grated Parmesan cheese for serving

Method
 

  1. Brown the sausage in a large pot over medium-high heat, breaking it into crumbles, about 6 minutes. Transfer to a plate, leaving some fat in the pot.
  2. If the pot is dry, add olive oil, then cook the onion, celery, and carrots until softened, about 5 minutes. Stir in the garlic, oregano, thyme, and red pepper flakes, and cook 1 minute.
  3. Pour in the broth, beans, and tomatoes with their juices. Bring to a boil, then reduce heat and simmer for 8 minutes. Add the kale and cooked sausage, cook 2 minutes more, then season with salt and pepper.
  4. Ladle into bowls and top with grated Parmesan. Serve hot.

Notes

The soup thickens as it sits, so add a little broth or water when reheating if needed. Any white beans work here; Great Northern or navy beans are easy swaps. For a dairy-free bowl, simply skip the Parmesan.