Description
This hearty Sausage and White Bean Soup combines savory sausage, tender cannellini beans, fresh kale, and a creamy broth enriched with garlic, herbs, and parmesan cheese. Perfect for a comforting dinner, this soup has a rich depth of flavor with a slight lemony brightness to finish.
Ingredients
Scale
Seasonings
- 0.5 teaspoon oregano
- 0.5 teaspoon basil
- 0.5 teaspoon parsley
- 1 pinch red pepper flakes
Soup
- 1 pound ground sausage (regular, hot, or mild)
- 0.5 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 (consider low sodium)
- 0.25 cup heavy cream (can substitute half and half)
- 2 (15.5 oz) cans Cannellini beans, drained but not rinsed
- 3 cups kale, roughly chopped
- 0.33 cup grated parmesan cheese
- 1 to 2 tablespoons fresh lemon juice
Instructions
- Prepare Seasonings and Ingredients: Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure and prepare all other ingredients before starting the cooking process to ensure smooth preparation.
- Cook the Sausage: Heat a large soup pot over medium heat. Add the ground sausage and break it apart with a spoon. When the sausage is halfway cooked, reduce heat to medium-low and partially cover the pot to help collect drippings while cooking for a total of about 10 to 12 minutes until fully cooked through.
- Reserve Drippings: Carefully scoop out and reserve 1 tablespoon of sausage drippings and set aside the cooked sausage. If needed, substitute with butter for the reserved drippings.
- Deglaze the Pot: Turn the heat off, add the white wine to the pot, then turn it back to medium heat. Use a silicone spatula to scrape the browned bits from the bottom and sides of the pot; this adds extra flavor to the broth.
- Sauté Vegetables: Add the reserved drippings, butter, diced onion, and diced celery to the pot. Stir and cook until the liquid reduces by half, about 4 to 5 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the combined seasonings from step 1. Cook for 1 minute to develop aroma.
- Add Liquids and Simmer: Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a boil, then reduce heat to a gentle simmer.
- Simmer with Sausage: Return the cooked sausage to the pot, cover partially, and simmer for 20 minutes, stirring occasionally to meld flavors.
- Add Beans and Kale: Stir in the drained cannellini beans and simmer for an additional 10 minutes. Then add the chopped kale and cook just until wilted, approximately 3 to 5 minutes.
- Finish and Serve: Stir in the grated parmesan cheese and fresh lemon juice. Remove the soup from heat and serve immediately, enjoying the creamy, savory flavors with a bright hint of lemon.
Notes
- Crock Pot Method: Omit wine. Melt butter in the crock pot, then add onions, celery, garlic, Worcestershire sauce, Dijon mustard, and seasonings. Toss to coat and add chicken broth. Brown sausage separately in a skillet, drain grease, and add to crock pot. Optionally deglaze skillet with wine and add liquid to crock pot. Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours. Add beans during last 30 minutes and kale 5 to 8 minutes before serving. Stir in heavy cream, parmesan, and lemon juice off heat before serving.
- Sausage Options: Jimmy Dean Regular Pork Sausage works well, but mild, hot, or other types can be used. Ground beef, turkey, or chicken can substitute but may alter flavor.
- Beans: Cannellini beans are preferred; Great Northern beans or pinto beans also work well.
- Sodium Control: Use low sodium chicken broth to manage saltiness due to sausage and parmesan cheese.
- Vegetable Variations: Add frozen corn, peas, green beans, canned tomatoes, zucchini, spinach, or cabbage for extra nutrition and flavor.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Serving Suggestions: Pair with crusty No-Knead Bread or Olive Oil Bread Dip for a delightful meal.
- Drippings Tip: To collect drippings, tilt the pot when sausage is half cooked and spoon out the fat drippings for better flavor in the soup base.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 55 mg
