A Quick & Hearty White Bean & Sausage Soup
Recipe Overview
Overview
This White Bean and Sausage Soup is the perfect dish for a rainy day, combining hearty ingredients that create a comforting bowl of goodness. The Italian sausage adds a spicy kick, while the white beans provide a creamy texture that balances the dish beautifully. As the soup simmers, the flavors meld together, creating a rich and satisfying meal.
The addition of kale not only boosts the nutritional value but also adds a lovely green color that brightens the dish. I love how the parmesan melts into the soup, enriching it with a savory depth. If you’re looking for a quick meal that feels indulgent, this soup is a fantastic choice.
One of the best parts about this recipe is its flexibility. You can easily adapt it by adding your favorite vegetables or even some pasta for a heartier version. Plus, it stores well in the fridge, making it a great option for meal prep. Whether you’re cooking for yourself or a crowd, this soup is sure to impress and satisfy.
Recipe Details
Steps & Tips
Remove sausage from its casing.
Heat a heavy bottomed large pot on medium high.
Add about 1 tablespoon of extra virgin olive oil to the pot.
Cook the sausage until golden brown, pressing it down for better browning.
Tip: Press down on the sausage to increase surface area for better browning.
Break sausage into 1-inch pieces.
Add another tablespoon of oil to the pot.
Add 1 cup of carrot, 1 cup of celery, and 2 cups of onion to the pot.
Sauté until onions, carrots, and celery are tender.
Grate in 4 cloves of garlic and cook until fragrant.
Tip: Sauté vegetables until tender for better flavor.
Tip: Grate garlic for more intense flavor.
Add dried oregano, chili flakes, and fresh thyme.
Add 2 tablespoons of tomato soup to the mixture.
Tip: Add spices and herbs early to enhance their flavor.
Tip: Salt as you go to prevent over-salting at the end.
Deglaze with half a cup of white wine, scraping up brown bits.
Add 6 cups of chicken stock to the pot.
Add 2 cans of butter beans and the cooked sausage back to the pot.
Add 1 or 2 bay leaves to the soup.
Bring to a boil, then cover and let simmer for 20 minutes.
Chop about 4 cups of kale into thin slices.
Tip: Add kale at the end to keep it vibrant and green.
Add the chopped kale to the soup.
Add pre-grated Parmesan cheese to the soup.
Add a little bit of heavy cream to the soup.
Tip: Use a block of Parmesan rind while simmering for added flavor.
Add a tablespoon of champagne vinegar to the soup.
Tip: Champagne vinegar is sweeter and less acidic than white vinegar.
Season the soup with salt and pepper to taste.
Tip: Season to taste rather than following strict measurements.
Plate the soup, ensuring a good balance of broth and ingredients.
Finish the soup with a sprinkle of Parmesan cheese.
Taste the soup to check for seasoning and flavor.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a heavy-bottomed pot helps distribute heat evenly, preventing burning.
- •Deglazing the pot with wine adds depth of flavor by incorporating browned bits.
- •Kale retains its vibrant color and nutrients when added at the end of cooking.
- •Parmesan rind can enhance the soup's flavor when simmered.
