Description
This hearty Sausage and White Bean Soup combines savory ground sausage, creamy white beans, and nutritious kale in a flavorful broth enriched with herbs, garlic, and a touch of cream. Perfect for cozy dinners, this one-pot meal offers a delightful balance of protein and vegetables with comforting warmth.
Ingredients
Scale
Seasonings
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
Protein and Dairy
- 1 lb. ground sausage (regular, hot, or mild)
- 2 tablespoons butter
- ¼ cup heavy cream (can substitute half and half)
- 1/3 cup grated Parmesan cheese
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 cups kale, roughly chopped
Liquids and Broth
- ½ cup dry white wine
- 6 cups chicken broth (consider low sodium)
- 1-2 tablespoons fresh lemon juice
Other Ingredients
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 (15.5 oz) cans Cannellini beans (drained but not rinsed)
Instructions
- Prepare Seasonings and Ingredients: Combine the oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all remaining ingredients to have them ready.
- Cook the Sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it apart, until halfway done. Lower heat to medium-low, cover partially, and continue cooking for about 10-12 minutes until fully cooked through, stirring occasionally to ensure even cooking and to collect flavorful drippings.
- Reserve Drippings and Set Aside Sausage: Remove the sausage from the pot, reserving 1 tablespoon of the drippings. Set the cooked sausage aside for later. If needed, butter can substitute for the drippings.
- Deglaze with Wine: Turn off the heat, add the white wine to the pot, and turn heat back to medium. Use a silicone spatula to scrape and clean the bottom and sides of the pot to lift browned bits and enhance the soup’s flavor.
- Sauté Vegetables: Add reserved drippings, butter, diced onions, and celery to the pot. Stir to combine and cook until the liquid reduces by half, about 4-5 minutes, allowing the vegetables to soften.
- Add Aromatics and Seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined dried seasonings. Cook for 1 minute to release the flavors.
- Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a boil, then reduce to a simmer.
- Simmer with Sausage: Return the cooked sausage to the pot. Simmer, partially covered, for 20 minutes, stirring occasionally to meld the flavors.
- Add Beans and Continue to Simmer: Stir in the drained Cannellini beans and simmer for an additional 10 minutes, allowing the soup to thicken slightly.
- Add Kale: Add the chopped kale and cook for 3-5 minutes until wilted and tender.
- Finish and Serve: Stir in grated Parmesan cheese and fresh lemon juice. Remove from heat and serve warm.
Notes
- This soup can be adapted to a Crock Pot method by browning sausage and sautéing vegetables first, then transferring all ingredients to a slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours.
- Choose between mild, regular, or hot sausage depending on your preferred spice level.
- Using low sodium chicken broth gives you better control over the saltiness of the soup.
- Heavy cream can be substituted with half-and-half for a lighter version, but the soup will be less rich.
- Do not rinse the canned beans to retain more flavor and nutrients in the soup.
