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This One-Skillet White Bean and Spicy Sausage Soup is really delicious and it can be made in a single skillet for easy cleanup. It freezes well so you can make larger batches for even easier weekday meals.

One-Skillet White Bean and Spicy Sausage Soup Recipe

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Yield: 4 servings

One-Skillet White Bean and Spicy Sausage Soup

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This One-Skillet White Bean and Spicy Sausage Soup is really delicious and it can be made in a single skillet for easy cleanup. It freezes well so you can make larger batches for even easier weekday meals.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

• 3 Tablespoons olive oil
• 2 stalks celery, cleaned and finely chopped
• 2 large carrots, peeled and finely chopped
• 1 small white onion, finely chopped
• 3 cloves garlic, peeled and finely chopped
• 1 pound bulk spicy pork sausage, crumbled
• 3 cups chicken or vegetable stock
• 2 teaspoons oregano, dried
• 2 teaspoons rosemary, dried
• 1 teaspoons crushed red pepper flakes
• 2 15 ounce cans cannellini beans, drained and rinsed
• 1 15 ounce can cannellini beans, pureed with liquid from can
• 3 large kale leaves, tough stems removed and cut into bite-sized pieces
• Salt and pepper, to taste

Garnish

• ¼ cup fresh parsley, chopped
• Parmesan cheese, shaved

Instructions

1. In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.
2. Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.
3. Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.
4. Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1259Total Fat: 63gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 214mgSodium: 2746mgCarbohydrates: 93gFiber: 22gSugar: 6gProtein: 84g

Nutrition information is an approximation.

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What are cannellini beans?

If the name cannellini might seem foreign, you’d be correct.  Cannellini beans are white Italian beans.  The Italian word translates to “small tubes.”

Cannellini beans belong to the same group as Navy and Great Northern Beans.  Cannellini beans are largest white beans and are sometimes referred to as White Kidney Beans.  They are a hearty legume and often used in soups, stews, and chilis.

If you cannot find cannellini beans at your local grocery store, Great Northern Beans are a good substitute.  If you would like to make this using dried beans, you will need to plan ahead of time.  Dried beans have to be soaked prior to cooking.  There are two methods of doing this:

1. In a large bowl, cover beans by 3 inches with cold water, cover and set aside at room temperature for 8 hours or overnight.
2. Quick soaking method: In a large pot, cover beans by 3 inches with cold water, cover and bring to a boil. Boil for 1 minute, remove pot from heat and set aside, covered, for 1 hour.

After either method, drain the beans before using them as directed in the recipe.

If you are in the mood for even more Italian comfort food, then be sure to check out this recipe for Spicy Arrabiata Penne pasta.