Sausage White Bean Soup

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground turkey

Turkey sausage reduces fat while maintaining flavor.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and still creamy.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be homemade.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are often cheaper and provide similar nutrients.

Heat the olive oil in a large heavy-bottomed pot, such as a Dutch oven, and add the sausages. Cook for 4-5 minutes over medium-high heat, breaking it up with your spoon as you go. Remove the sausage from the pot with a slotted spoon and set it aside.

In the same pot, add the onion, carrot and celery and cook for 5-6 minutes over medium heat or until softened.

Stir in the garlic, red chili flakes and Italian seasoning and continue to cook for another minute.

Add the beans and chicken stock, bring to a boil, then lower the heat, cover the pot and simmer for 10 minutes.

Use a hand blender to blend about half of the beans. About 3-4 blitzes should be enough to make the soup creamy and still have some beans whole for texture.

Stir in the baby spinach, simmer for another 1-2 minutes, then add the half and half (single cream). Add the cooked sausage to the pot and stir to combine.

Season to taste and serve immediately, topped with freshly grated Parmesan if you like.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens