Italian Sausage White Bean Soup
A hearty, brothy Italian sausage white bean soup made in one pot with cannellini beans, tomatoes, spinach, and Parmesan. Some of the beans are mashed into the broth for body, so the soup tastes rich and satisfying without cream.
Ingredients
- 2 tablespoons extra virgin olive oil
- 325 g Italian sausage casings removed if using links
- 1 medium yellow onion finely chopped
- 2 medium carrots diced
- 2 celery stalks diced
- ½ teaspoon fine salt plus more to taste
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper plus more to taste
- ¼ teaspoon red pepper flakes optional
- 400 g plum tomatoes 1 can
- 250 g cannellini beans 1 cans, drained and rinsed
- 125 ml water
- 500 g cannellini beans 2 cans, drained and rinsed
- 950 ml low-sodium chicken broth
- 120 g baby spinach
- 2 tablespoons lemon juice
- 25 g Parmesan cheese finely grated, plus more for serving
- 2 tablespoons fresh parsley chopped
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 325 g Italian sausage and cook for about 4 minutes, breaking it up with a spoon, until browned and cooked through.
- Add 1 medium yellow onion, finely chopped, 2 medium carrots, diced, 2 celery stalks, diced, and ½ teaspoon fine salt. Cook for about 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in 4 cloves garlic, minced, and cook for 30 seconds. Add 2 tablespoons tomato paste, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon ground black pepper, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring constantly. Add 400 g plum tomatoes and cook for another 4 minutes.
- Add 250 g cannellini beans to a blender with 125 ml water and blend until completely smooth. Pour the bean mixture into the pot, add 500 g cannellini beans and 950 ml low-sodium chicken broth to the pot, and stir well to combine. Bring the soup to a gentle boil, about 2½ minutes, then reduce the heat and simmer for 15 minutes.
- Stir in 120 g baby spinach and cook for 2 minutes, until just wilted.
- Remove the pot from the heat. Stir in 2 tablespoons lemon juice and 25 g Parmesan cheese, grated. Taste and adjust the seasoning if needed. Serve with extra Parmesan and 2 tablespoons fresh parsley, chopped, if desired.
Notes
Sausage: Mild, sweet, or hot Italian sausage all work well. Hot Italian sausage will give the soup a spicier finish.
Texture: Blending part of the beans gives the broth more body without adding cream.
Beans: Cannellini beans are the preferred choice for their creamy texture, but Great Northern beans can also be used.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth if the soup thickens after chilling.
Nutrition
Calories: 403kcal | Carbohydrates: 31g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 44mg | Sodium: 1054mg | Potassium: 724mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6095IU | Vitamin C: 24mg | Calcium: 194mg | Iron: 5mg
