Description
A hearty and comforting Sausage White Bean Soup featuring spicy Italian sausage, tender cannellini beans, fresh vegetables, and a creamy finish. This soup is perfect for a wholesome weeknight dinner, blending savory flavors with a touch of heat and fresh herbs.
Ingredients
Scale
Meat and Vegetables
- 19 ounces spicy (hot) crumbled Italian sausage
- 1 small chopped onion
- 4 cloves minced garlic
- 2 medium sliced carrots
- 5 ounces fresh spinach
Herbs and Seasonings
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Beans and Liquids
- 15 ounces canned cannellini beans, rinsed and drained
- 4 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Cook sausage and vegetables: In a large saucepan, add the spicy Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes. Cook over medium heat, stirring regularly, until the onion softens and starts to brown.
- Stir in carrots and beans: Add the sliced carrots and half of the rinsed and drained cannellini beans to the pan with the sausage and vegetables. Stir to combine well.
- Make soup base: Pour in the chicken stock, stir thoroughly, then cover the saucepan and bring the mixture to a boil.
- Simmer soup: Reduce the heat to low and let the soup simmer, covered, for 15 to 20 minutes or until the carrots are tender when pierced with a fork.
- Add spinach and remaining beans: Stir in the fresh spinach and the remaining white beans. Cover again and allow the spinach to wilt gently on low heat.
- Optional thickening: For a thicker soup, transfer half of the remaining white beans along with some soup liquid to a blender and puree until smooth. Alternatively, mash the beans with a fork for a chunkier texture. Return this mixture to the pot and stir well.
- Finish soup: Remove the soup from heat and stir in the heavy cream to add richness and creaminess. Adjust seasoning with salt, pepper, and additional red pepper flakes if desired. Garnish with fresh thyme leaves before serving.
Notes
- Use spicy Italian sausage for heat, or mild if preferred.
- Rinsing canned beans reduces sodium and removes excess starch.
- Fresh thyme can be substituted with dried thyme; use 1 teaspoon if dried.
- For a dairy-free version, omit the heavy cream or substitute with coconut cream.
- This soup reheats well and thickens after refrigeration; add a splash of broth or water when reheating.
