White Bean and Sausage
This hearty White Bean and Sausage soup is a comforting dish perfect for any season. Packed with protein from the Italian sausage and fiber from the cannellini beans, it’s both nutritious and filling.
The blend of aromatic vegetables, herbs, and spices brings depth to the flavor, while the addition of pasta and spinach makes it a complete meal.
Whether you’re warming up on a chilly day or looking for a satisfying weeknight dinner, this soup is sure to become a favorite in your kitchen!
White Bean and Sausage
Ingredients:
2 tablespoons olive oil
3 carrots chopped
3 celery stalks chopped
2 med size white onions chopped
5 cloves garlic minced
2.5 lbs italian sausage casing removed (or buy bulk sausage) (I use turkey sausage)
1 tablespoon plus 1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon red pepper flakes (optional)
2 cans (14.5 ounces each) diced tomatoes with juice
8 cups chicken broth (I make my own broth but you can use store bought. You may use more or less broth depending on how thick you like your soup)
2 cans cannellini beans (white beans) rinsed
3 cups ditalini pasta or small shells (to avoid the pasta absorbing lots of the broth you can either make the pasta separately and add it to the bowls of soup that you prepare or I boil the pasta usually 1-2 minutes less than the directions call for (drain and rinse) and then add to soup.
One bag baby spinach (5 ounce)
4 tablespoons chopped parsley
3 tablespoon parmesan cheese ( or more!!!!)
Instructions:
Heat oil in a large dutch oven or pot over med high heat and cook onions for 2 minutes
Add carrots, celery, garlic and cook another 2 minutes
Add sausage (make sure you removed sausage from casing). Cook until brown. Do not drain
any fat
Add in basil, oregano, pepper flakes and stir
Add in canned tomatoes with juices and chicken stock. Stir
Bring to boil. Reduce heat to low and simmer covered for 30 minutes.
Stirring occasionally.
Add in white beans and pasta and stir
Add in baby spinach and parmesan cheese, let simmer for another 10 minutes.
Add salt and pepper to your liking or I usually add additional freshly grated cheese.
Enjoy !!!
Notes:
Sausage Options: You can use any type of Italian sausage, including pork, turkey, or chicken. For a spicier kick, choose hot sausage or add more red pepper flakes.
Broth: Homemade chicken broth adds richness, but store-bought is a convenient alternative. Adjust the quantity based on your desired soup thickness.
Pasta Cooking: To prevent the pasta from absorbing too much broth, consider cooking it separately and adding it to individual servings. Alternatively, cook the pasta for 1-2 minutes less than the package instructions if adding directly to the soup.
Vegetable Variations: Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and flavor.
Storage: This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage. If freezing, consider adding the pasta later to maintain texture.
Serving Suggestions: Garnish with extra parmesan and fresh parsley before serving. Pair with crusty bread or a simple salad for a complete meal.
Adjust Seasoning: Always taste and adjust the seasoning towards the end of cooking, as the flavors develop during the simmering process.
Nutrition Information:
Calories: 350 kcal | Protein: 25 g | Total Fat: 15 g | Saturated Fat: 4 g | Carbohydrates: 35 g | Dietary Fiber: 8 g | Sugars: 3 g | Cholesterol: 60 mg | Sodium: 800 mg
Frequently Asked Questions:
Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer, including pork, chicken, or turkey sausage.
Just keep in mind that the flavor and fat content may vary depending on the sausage you choose.
Is there a way to make this recipe vegetarian?
Absolutely! You can replace the sausage with a plant-based sausage or omit it altogether.
You may also want to add extra vegetables or mushrooms for flavor and texture.
How can I store leftovers, and how long will they last?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze the soup for up to 3 months.