White Bean Soup with Spicy Sausage
This One-Skillet White Bean Soup with Spicy Sausage 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.
Servings: 4 servings
Calories: 1259kcal
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 teaspoon 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
- In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.
- 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.
- 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.
- Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.
Video
Nutrition
Serving: 1 | Calories: 1259kcal | Carbohydrates: 93g | Protein: 84g | Fat: 63g | Saturated Fat: 19g | Polyunsaturated Fat: 39g | Cholesterol: 214mg | Sodium: 2746mg | Fiber: 22g | Sugar: 6g