White Bean Soup With Spicy Sausage

Ingredient Notes

• Cannellini beans: This recipe uses three cans. Two are drained and rinsed, while the third is pureed with its liquid to naturally thicken the soup.
• Spicy pork sausage: Adds richness and heat. Mild Italian sausage can be used for less spice, or substitute chicken or turkey sausage.
• Kale: Remove the tough stems before chopping. Baby spinach can be substituted and will need less cooking time.
• Chicken broth: Either broth or stock works. Use low-sodium broth if you’d like more control over the final seasoning.
• Rosemary and oregano: These give the soup its Italian-inspired flavor.
• Crushed red pepper: Adds extra heat. Reduce or omit it if your sausage is already plenty spicy.
• Parmesan: A little shaved or grated Parmesan on top adds a salty finish.

How to Make Sausage and White Bean Soup

1. Drain and rinse two cans of cannellini beans. Puree the third can of beans with its liquid until smooth. Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Set them aside.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, and garlic and cook for 6 to 8 minutes, until the vegetables begin to soften.
3. Add the sausage and cook, breaking it into crumbles, until browned and cooked through. Carefully drain any excess fat.
4. Add the chicken broth, oregano, rosemary, and crushed red pepper flakes. Bring to a boil, then reduce the heat to medium-low.
5. Stir in the whole cannellini beans and pureed beans. Cover and simmer for 20 to 25 minutes, stirring occasionally.
6. Add the kale and continue cooking until the kale is tender. If the soup becomes too thick, add a little more broth. If it’s thinner than you’d like, simmer it uncovered for several more minutes.
7. Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley and Parmesan cheese.

Storage and Freezing

• Refrigerator: Let leftover soup cool, then store it in an airtight container in the refrigerator for up to 4 days.
• Freezer: Cool the soup completely and transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months.
• Thawing: Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.
• Reheating: The beans will continue to absorb some of the liquid as the soup sits, so add a splash of chicken broth or water if it has become too thick.

How to Thicken White Bean Soup

This recipe gets its creamy texture by pureeing one can of cannellini beans with its liquid before adding it to the soup.

If the finished soup is still thinner than you’d like, simmer it uncovered for several minutes. You can also mash some of the whole beans against the side of the pot and stir them back into the broth.

If the soup becomes too thick, simply add more chicken broth until it reaches the consistency you like.

What Are Cannellini Beans?

Cannellini beans are large white beans commonly used in Italian soups and stews. They have a mild flavor and creamy texture, making them particularly good for this soup.

If you can’t find cannellini beans, Great Northern beans are a good substitute. Navy beans can also work, although they’re smaller.

This recipe uses canned beans for convenience. If you prefer to start with dried beans, cook them according to the package directions before adding them to the soup.