Description
This hearty Sausage and White Bean Soup is a flavorful and comforting bowl packed with savory sausage, creamy white beans, kale, and a touch of parmesan. Perfect for cozy dinners, this recipe balances robust seasonings with tender vegetables and a rich broth, finished with fresh lemon juice for brightness.
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 and Ingredients: Combine the oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all other ingredients before starting to cook to have everything ready.
- Cook Sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it apart with a spoon. When it is halfway cooked, reduce the heat to medium-low and partially cover the pot to allow sausage drippings to collect. Stir occasionally until fully cooked, about 10-12 minutes.
- Reserve Drippings and Set Aside Sausage: Carefully spoon out 1 tablespoon of sausage drippings from the pot and set aside. Remove the cooked sausage from the pot and set it aside as well. If needed, butter can replace reserved drippings for flavor.
- Deglaze Pot with Wine: Turn off the heat and add the dry white wine to the pot. Turn heat back to medium and use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pot to add depth to the broth.
- Sauté Vegetables: Add the reserved sausage drippings, butter, diced onions, and celery to the pot. Stir to combine and cook until the liquid reduces by half, about 4-5 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the combined seasonings. Cook for 1 minute until fragrant.
- Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil, then reduce to a simmer.
- Simmer with Sausage: 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 continue to simmer for another 10 minutes to meld flavors.
- Add Kale and Wilt: Add the chopped kale and cook until wilted, about 3-5 minutes.
- Finish Soup: Stir in the grated Parmesan cheese and fresh lemon juice. Remove from heat and serve immediately.
Notes
- Crock Pot Method: Skip the wine. Melt butter in crock pot, add onions, celery, garlic, Worcestershire sauce, Dijon, and seasonings. Add chicken broth and toss to combine. Brown sausage in skillet, drain fat, and transfer sausage and any browned bits (deglaze with a splash of wine if desired) to crock pot. Cook on high 3-4 hours or low 6-7 hours. Add drained beans in last 30 minutes, then kale 5-8 minutes. Stir in heavy cream, Parmesan, and lemon juice before serving.
- Sausage Options: Jimmy Dean Regular Pork Sausage is recommended but feel free to use mild, hot, or any preferred variety including ground beef or turkey for a leaner alternative.
- Beans: Cannellini beans are classic, but Great Northern or a mix with Pinto beans work well too.
- Sodium Control: Use low sodium chicken broth to control saltiness since sausage and Parmesan add salt naturally.
- Add-ins: Feel free to add frozen vegetables like corn, peas, green beans, or fresh zucchini and substitute kale with spinach or cabbage to vary the texture and flavor.
- Storage: Store soup in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently before serving.
- Serving Suggestions: Pair with crusty no-knead bread or an olive oil bread dip for a delightful meal.
- Drippings Tip: To capture drippings, tilt the pot when sausage is halfway cooked to one side and scoop drippings with a spoon for maximum flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 60 mg
