Description
This hearty Sausage and White Bean Soup combines savory ground sausage, tender white beans, and fresh kale in a creamy, flavorful broth enhanced with herbs, garlic, and a touch of wine. Perfect for a warming meal, this soup is rich, comforting, and easy to make on the stovetop with optional Crock Pot instructions for convenience.
Ingredients
Scale
Seasonings
- 0.5 teaspoon oregano
- 0.5 teaspoon basil
- 0.5 teaspoon parsley
- 1 pinch red pepper flakes
Soup
- 1 pound ground sausage (regular, hot, or mild)
- 0.5 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)
- 0.25 cup heavy cream (or half and half as substitute)
- 2 (15.5 oz) cans Cannellini beans, drained but not rinsed
- 3 cups kale, roughly chopped
- 0.33 cup grated Parmesan cheese
- 1 to 2 tablespoons fresh lemon juice
Instructions
- Prepare seasonings and ingredients: Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all other ingredients before starting.
- Cook sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it apart with a spoon. When halfway cooked, reduce heat to medium-low and partially cover the pot to allow drippings to accumulate, stirring occasionally until fully cooked, about 10-12 minutes total.
- Reserve drippings and set aside sausage: Spoon out and save 1 tablespoon of sausage drippings in a small dish. If you lack drippings, use butter as a substitute. Remove cooked sausage from the pot and set aside.
- Deglaze pot with wine: Turn off heat, add the white wine to the pot, then turn heat back to medium. Use a silicone spatula to scrape up browned bits off the bottom and sides to add flavor to the broth.
- Sauté vegetables: Add the reserved drippings, butter, diced onions, and celery to the pot. Stir and cook until the liquid reduces by half, about 4-5 minutes.
- Add aromatics and seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined seasonings from step one. Cook for 1 minute to release flavors.
- Add liquids and bring to simmer: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer.
- Add sausage and simmer: Return the cooked sausage to the pot. Cover partially and simmer for 20 minutes, stirring occasionally.
- Add beans and simmer: Stir in the drained Cannellini beans and simmer for an additional 10 minutes.
- Add kale and wilt: Add the chopped kale and cook for 3-5 minutes until wilted and tender.
- Finish soup: Remove from heat and stir in grated Parmesan cheese and fresh lemon juice. Serve immediately.
Notes
- Crock Pot Method: Omit wine. Melt butter in the crock pot, then add diced onions, celery, garlic, Worcestershire sauce, Dijon mustard, and seasonings. Toss to coat and add chicken broth. Brown sausage separately, drain grease, and add to crock pot. Cover and cook on high for 3-4 hours or low for 6-7 hours. Add beans during the last 30 minutes, then add kale for the last 5-8 minutes. Stir in heavy cream, Parmesan, and lemon juice before serving.
- Sausage Suggestions: Jimmy Dean Regular Pork Sausage is preferred, but hot or mild, or even ground beef/turkey/chicken can substitute with a different flavor profile.
- Bean Variations: Great Northern beans or a mix with Cannellini beans work well. Pinto beans can also be used.
- Adjusting Sodium: Because sausage, white beans, and Parmesan contribute salt, low sodium chicken broth is recommended to control sodium content.
- Additional Ingredients: Frozen corn, peas, green beans, canned tomatoes, zucchini, spinach, or cabbage make excellent additions.
- Serving Suggestions: Pairs wonderfully with No-Knead Bread or Olive Oil Bread Dip for soaking up the broth.
- Storage: Store leftovers airtight in the refrigerator up to 3 days or freeze up to 3 months. Soup freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 55 mg
