White Bean and Sausage Soup

This white bean and sausage soup is super delicious and it can be made in a single skillet for easy cleanup. You can also make an extra batch and freeze it as it freezes really good! If you are doing any freezer cooking, make sure to add this recipe to your list.

White Bean and Sausage Soup

This white bean and sausage soup uses spicy sausage but feel free to replace it with non-spicy sausage if you don’t enjoy spice.

Ingredients:

3 T. olive oil
2 stalks celery, cleaned and finely chopped
2 large carrots, peeled and finely chopped
1 small white onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 pound bulk spicy pork sausage, crumbled
3 c. chicken or vegetable stock
2 t. oregano, dried
2 t. rosemary, dried
1 t. crushed red pepper flakes
2 cans (15 oz.) cannellini beans, drained and rinsed
1 can (15 oz.) cannellini beans, pureed with liquid from can
3 large kale leaves, tough stems removed and cut into bite-sized pieces
Salt and pepper, to taste

Garnish:

¼ c. fresh parsley, chopped
Parmesan cheese, shaved

SEE ALSO:

• Easy Soup Recipes
• Instant Pot Puerto Rican Beef Stew

Directions:

In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.

Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.

Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.

Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.

5 from 1 vote

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White Bean and Sausage Soup

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 6 people

Ingredients

• 3 tbsp olive oil
• 2 stalks celery, cleaned and finely chopped
• 2 carrots, cleaned and finely chopped
• 1 white onion, finely chopped
• 3 cloves garlic, minced
• 1 lb bulk spicy sausage, crumbled
• 3 cup vegetable or chicken stock
• 2 tsp oregano, dried
• 2 tsp rosemary, dried
• 1 tsp red pepper flakes
• 2 15 oz cans, cannellini beans, drained and rinsed
• 1 15 oz can, cannellini beans, pureed with liquid from can
• 3 large kale leaves, tough stems removed and cut into bite-sized pieces
• salt and pepper to taste

Garnish

• 1/4 cup parsley, chopped
• Parmesan cheese, shaved

Instructions

1. In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender. 
   

2. Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes. 
   

3. Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached. 
   

4. Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.