Description
A hearty and comforting Sausage and White Bean Soup that combines savory sausage, creamy white beans, and nutritious kale in a flavorful broth enriched with herbs, wine, and a touch of cream. Perfect for a filling meal any day of the week.
Ingredients
Scale
Herbs and Spices
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
Sausage and Liquids
- 1 lb. ground sausage (regular, hot, or mild)
- ½ cup dry white wine
- 2 tablespoons butter
- 6 cups chicken broth (low sodium recommended)
- ¼ cup heavy cream (can substitute half and half)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1-2 tablespoons fresh lemon juice
Vegetables and Cheese
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 (15.5 oz.) cans Cannellini beans, drained but not rinsed
- 3 cups kale, roughly chopped
- â…“ cup grated Parmesan cheese
Instructions
- Prepare the seasoning: Combine the oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all other ingredients before starting to cook to ensure a smooth cooking process.
- Cook the sausage: Heat a large soup pot over medium heat. Add the ground sausage and crumble it as it cooks. Once the sausage is halfway cooked, reduce the heat to medium-low and partially cover the pot to help release and retain drippings. Continue cooking for about 10-12 minutes until fully cooked, stirring occasionally.
- Reserve drippings: Spoon out and save 1 tablespoon of the sausage drippings; set the cooked sausage aside. If sausage drippings are insufficient, use butter as a substitute for the next step.
- Deglaze the pot: Turn off the heat and add the white wine to the pot. Then raise the heat back to medium and use a silicone spatula to scrape the bottom and sides of the pot to loosen browned bits for extra flavor.
- Sauté aromatics: Add the reserved drippings, butter, diced onion, and diced celery to the pot. Stir to combine and cook until the liquid reduces by half, about 4-5 minutes.
- Add garlic and seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the blended seasonings. Cook for 1 minute to release their flavors.
- Add broth and cream: Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a boil, then lower the heat to a simmer.
- Simmer with sausage: Return the cooked sausage to the pot and let the soup simmer partially covered for 20 minutes, stirring occasionally to prevent sticking.
- Add beans and cook: Stir in the drained Cannellini beans and continue to simmer for an additional 10 minutes to allow flavors to meld.
- Add kale: Add the roughly chopped kale to the soup and cook until wilted, about 3-5 minutes.
- Finish and serve: Stir in the grated Parmesan cheese and fresh lemon juice for brightness. Remove the pot from heat and serve the soup warm.
Notes
- For a slow cooker adaptation, brown the sausage on the stovetop first, then transfer all the ingredients except the kale, lemon juice, and Parmesan cheese to the crock pot and cook on low for 4-6 hours. Add kale, lemon juice, and cheese during the last 15 minutes.
- You can choose mild, regular, or hot sausage depending on your spice preference.
- Use low sodium chicken broth to control the saltiness of the soup.
- Substitute half and half in place of heavy cream for a lighter version.
- Do not rinse the beans to retain their starchy liquid which helps thicken the soup.
