Description
Hearty and flavorful Sausage and White Bean Soup featuring savory sausage, tender white beans, kale, and a touch of cream. This comforting soup balances rich seasonings and fresh ingredients, perfect for a cozy meal any day.
Ingredients
Scale
Seasonings
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
Soup
- 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: Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all other ingredients before starting the cooking process.
- Cook Sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it apart with a spoon. When sausage is halfway cooked, reduce heat to medium-low and partially cover the pot to encourage drippings to form. Stir occasionally and cook until sausage is fully cooked, about 10-12 minutes total.
- Reserve Drippings: Carefully spoon out 1 tablespoon of sausage drippings and set aside. If drippings are insufficient, substitute with butter.
- Deglaze Pot: Turn off heat briefly, add the white wine, then return heat to medium. Use a silicone spatula to scrape and release any browned bits stuck to the bottom and sides of the pot; this enhances flavor.
- Sauté Vegetables: Add the reserved drippings, butter, diced onions, and celery to the pot. Cook while stirring, reducing the liquid by half, approximately 4-5 minutes.
- Add Flavorings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined seasonings. Cook for 1 minute to release aromas.
- Add Liquids and Simmer: Pour in chicken broth and heavy cream, stirring well. Bring to a boil, then reduce to a simmer.
- Simmer Sausage: Return the cooked sausage to the pot. Partially cover and simmer for 20 minutes, stirring occasionally to blend flavors.
- Add Beans and Kale: Stir in the drained Cannellini beans and simmer for an additional 10 minutes. Add the chopped kale and cook until wilted, about 3-5 minutes.
- Finish Soup: Stir in grated Parmesan cheese and fresh lemon juice. Remove from heat and serve warm.
Notes
- Crock Pot Method: Omit wine. Melt butter in crock pot and add onions, celery, garlic, Worcestershire sauce, Dijon mustard, and seasonings; toss to coat. Add chicken broth. Brown sausage separately in skillet, drain grease, and transfer to crock pot. Optionally deglaze skillet with a splash of wine and add to crock pot. Cook on high for 3-4 hours or low for 6-7 hours. Add beans in the last 30 minutes, then kale for 5-8 minutes. Stir in heavy cream, Parmesan, and lemon juice before serving.
- Sausage: Jimmy Dean Regular Pork Sausage is preferred, but any variety or ground meats like beef, turkey, or chicken can be used.
- Beans: Substitute Great Northern or pinto beans if preferred for variety and flavor.
- Adjust Sodium: Use low sodium chicken broth to control salt, as sausage, beans, and Parmesan add saltiness.
- Vegetable Variations: Add frozen corn, peas, green beans, canned tomatoes, fresh zucchini, spinach, or cabbage for extra flavor and nutrition.
- Storage: Refrigerate in airtight container up to 3 days; freeze up to 3 months. Reheat thoroughly before serving.
- Pairings: Serve with No-Knead Bread or Olive Oil Bread Dip for a complete meal experience.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 50 mg
