Italian Sausage and White Bean Soup Recipe
If you’re looking for a hearty, flavorful soup that’s perfect for a cozy dinner, Italian Sausage and White Bean Soup is the way to go. This dish combines the rich, savory taste of Italian sausage with creamy white beans and a medley of vegetables. It’s easy to make, satisfying, and ideal for meal prep.
Why You’ll Love This Recipe
This recipe is a delicious blend of protein-rich sausage, nutritious vegetables, and creamy beans, all simmered in a savory broth. It’s a comforting and filling meal that can be prepared in under an hour, making it perfect for busy weeknights.
Ingredients Overview
Italian Sausage
- Italian Sausage: 1 pound, either sweet or spicy depending on your preference.
Vegetables
- Onion: 1 medium onion, diced.
- Carrots: 2 large carrots, peeled and sliced.
- Celery: 2 stalks, sliced.
- Garlic: 4 cloves, minced.
Beans and Broth
- Cannellini Beans: 2 cans (15 ounces each), drained and rinsed.
- Chicken Broth: 6 cups for a rich, flavorful base.
- Tomatoes: 1 can (14.5 ounces) diced tomatoes, undrained.
Herbs and Spices
- Italian Seasoning: 2 teaspoons.
- Bay Leaves: 2 leaves.
- Salt and Pepper: To taste.
- Olive Oil: 2 tablespoons for sautéing.
Essential Kitchen Tools
- Large Pot or Dutch Oven: For cooking the soup.
- Cutting Board and Knife: For prepping ingredients.
- Wooden Spoon: For stirring.
- Measuring Cups and Spoons: For accuracy in measurements.
Step-by-Step Preparation
Preparing the Ingredients
- Prep the Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Drain and rinse the cannellini beans.
Cooking the Sausage
- Cook the Sausage: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it into pieces with a wooden spoon. Cook until browned and cooked through, about 7-10 minutes. Remove the sausage from the pot and set aside, leaving any rendered fat in the pot.
Sautéing the Vegetables
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the pot. Add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Simmering the Soup
- Simmer the Soup: Return the cooked sausage to the pot. Add the drained and rinsed cannellini beans, diced tomatoes (with their juice), and 6 cups of chicken broth. Stir in 2 teaspoons of Italian seasoning and the bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes to allow the flavors to meld.
- Season to Taste: Remove the bay leaves and season the soup with salt and pepper to taste.
Serving Suggestions
Serve your Italian Sausage and White Bean Soup with a side of crusty bread or garlic bread for dipping. A fresh green salad or roasted vegetables also make great accompaniments. Garnish with freshly grated Parmesan cheese and chopped parsley for an extra touch of flavor.
Tips for Success
- Quality Ingredients: Use high-quality Italian sausage and fresh vegetables for the best flavor.
- Deglaze the Pot: After cooking the sausage, deglaze the pot with a bit of broth to incorporate all the flavorful bits stuck to the bottom.
- Consistent Sizing: Cut the vegetables into uniform sizes to ensure even cooking.
Variations and Substitutions
- Vegetarian Option: Substitute the sausage with a plant-based sausage or omit it entirely for a vegetarian version.
- Different Beans: Use other white beans like Great Northern or navy beans if you prefer.
- Spice Level: Adjust the spiciness by choosing sweet or hot Italian sausage, or add a pinch of red pepper flakes.
Storing and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
Nutritional Information
Each serving of Italian Sausage and White Bean Soup (based on 6 servings) has approximately:
- Calories: 320
- Protein: 18g
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 8g
- Sugar: 6g
Conclusion
Italian Sausage and White Bean Soup is a hearty, comforting dish that’s perfect for any time of year. Its rich flavors and easy preparation make it a favorite for busy weeknights or relaxed weekends. With its protein-packed sausage, creamy beans, and flavorful vegetables, this soup is sure to become a staple in your home.
FAQs
1. Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers. Freeze for up to 3 months and thaw in the refrigerator before reheating.
2. What can I use instead of cannellini beans? Great Northern beans or navy beans are good substitutes for cannellini beans.
3. Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Brown the sausage and sauté the vegetables before adding all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
4. Is this soup gluten-free? Yes, this soup is naturally gluten-free as long as the sausage and chicken broth you use are gluten-free.
5. How can I make this soup spicier? To make the soup spicier, use hot Italian sausage and add a pinch of red pepper flakes or a chopped jalapeño pepper when sautéing the vegetables.
Source: saltandlavender.com
Italian Sausage and White Bean Soup Recipe
If you're looking for a hearty, flavorful soup that's perfect for a cozy dinner, Italian Sausage and White Bean Soup is the way to go. This dish combines the rich, savory taste of Italian sausage with creamy white beans and a medley of vegetables. It's easy to make, satisfying, and ideal for meal prep.
- 1 pound Italian sausage see note
- 4 strips bacon
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 14 ounce cans white beans (cannellini) drained
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried rosemary
- 2 small carrots peeled & chopped small
- 2 cups packed fresh baby spinach
- Salt & pepper to taste
- Add the sausage meat to a large soup pot, along with the bacon (I cut it up using kitchen shears).
- Cook over medium-high heat until the sausage and bacon are somewhat crispy/the fat has been rendered out (this can take upwards of 15 minutes). Meanwhile, prep the other ingredients.
- Transfer the sausage and bacon to a plate (I don't line it with paper towel because the extra fat adds more flavor, but you can if you want). Leave about 2 tablespoons of fat in the pot (spoon any excess out).
- Add the onion to the pot and sauté it for 3-5 minutes or until it's softened and starting to lightly brown.
- Stir in the garlic and cook for 30 seconds.
- Add the beans, chicken broth, Italian seasoning, and rosemary. Give it a good stir and scrape up any brown bits off the bottom of the pot.
- Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. The soup will thicken a bit more as it cooks, but the thickness/texture will be similar to what it is after you do this part, so keep that in mind. If you don't have a stick blender, transfer a ladle or two of beans to a regular blender, or use a potato masher or fork for a more rustic texture.
- Return the sausage and bacon to the pot and add in the chopped carrots as well. Place the pot over high heat. Once the soup starts to boil, cover the pot with the lid slightly ajar and reduce the heat so it's simmering. Cook for 15-20 minutes or until the carrots have softened and the soup has thickened up a bit more.
- Stir in the spinach and let it wilt for a minute or two. Taste and season with salt & pepper as needed. Serve immediately.