Description
This hearty Sausage and White Bean Soup combines savory ground sausage, tender Cannellini beans, and nutrient-rich kale in a creamy, flavorful broth. Infused with herbs, garlic, and a touch of wine, this comforting soup is perfect for a satisfying meal that warms you from the inside out. With a balance of protein and vegetables, it’s an ideal dish to enjoy year-round.
Ingredients
Scale
Seasonings
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
Main Ingredients
- 1 lb. ground sausage (regular, hot, or mild)
- ½ cup dry white wine
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups chicken broth (low sodium recommended)
- ¼ cup heavy cream (can substitute half and half)
- 2 (15.5 oz.) cans Cannellini beans (drained but not rinsed)
- 3 cups kale, roughly chopped
- 1/3 cup grated Parmesan cheese
- 1-2 tablespoons fresh lemon juice
Instructions
- Prepare seasonings and ingredients: Combine the oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure and organize the remaining ingredients to have them ready before starting the cooking process.
- Cook the sausage: Heat a large soup pot over medium heat and add the ground sausage. Crumble it as you cook. When the sausage is halfway cooked, reduce the heat to medium-low and partially cover the pot. Stir occasionally and cook until the sausage is fully cooked through, about 10-12 minutes. This technique helps render flavorful drippings.
- Reserve drippings: Remove the sausage from the pot and reserve 1 tablespoon of the drippings. Set the cooked sausage aside. If you lack enough drippings, butter can be used as a substitute in the next steps.
- Deglaze the pot: Turn off the heat and pour in the white wine. Turn the heat back to medium and use a silicone spatula to scrape the bottom and sides of the pot, loosening all browned bits for added flavor.
- Sauté vegetables: Add the reserved drippings, butter, diced onions, and celery to the pot. Stir to combine and cook, reducing the liquid by half for about 4-5 minutes until the vegetables soften.
- Add garlic and seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the combined dried seasonings. Cook everything together for 1 minute to release aromas.
- Add liquids and bring to simmer: Pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer with sausage: Return the cooked sausage to the pot. Simmer the soup partially covered for 20 minutes, stirring occasionally to meld flavors.
- Add beans and kale: Stir in the drained Cannellini beans and continue simmering for another 10 minutes. Add the chopped kale last and cook for 3-5 minutes until wilted.
- Finish with cheese and lemon: Remove the soup from heat and stir in the grated Parmesan cheese and fresh lemon juice. Serve hot and enjoy a comforting bowl of soup.
Notes
- For a Crock Pot variation, brown the sausage separately and combine all ingredients in the slow cooker; cook on low for 6-8 hours or high for 3-4 hours, adding kale in the last 30 minutes.
- You can use hot, mild, or regular sausage based on your spice preference.
- If desired, substitute half and half for the heavy cream for a lighter option.
- Using low sodium chicken broth helps control salt levels in this soup.
- The white wine deglazes the pot, enhancing depth of flavor—use a dry white wine such as Sauvignon Blanc.
- Kale can be swapped with other hearty greens like spinach or Swiss chard.
