HEARTY SAUSAGE SOUP WITH WHITE BEANS

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat while still providing flavor.

canned white beans

🥗Healthier: dried white beans

💰Cheaper: canned chickpeas

Dried beans are less expensive and healthier when cooked from scratch.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made easily.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is often more accessible and cheaper than kale.

Get a large soup pot or Dutch oven on the stovetop over moderate high heat.

Squeeze the meat out of the casings of the Italian sausage and add it directly into the pot.

Stir frequently to break up the sausage while it cooks until it's crumbly and no longer pink.

Add 1 diced white onion, 2 diced ribs of celery, and 3 finely diced cloves of garlic to the pot; stir them in with the sausage and let them soften and become fragrant.

Season the mixture with 1 teaspoon each of kosher salt, black pepper, dried thyme, and dried oregano, plus 0.5 teaspoon of chili flakes; stir in the spices and let everything cook for about a minute.

Add 1 diced carrot and 1 diced bell pepper to the pot and stir everything together.

Add 2 cans of rinsed and strained white kidney beans and 1 can of crushed San Marzano tomatoes to the pot.

Pour in 4 cups of chicken stock and add 2 bay leaves; stir the soup and bring it to a boil.

Cover the pot, reduce the heat to a simmer, and cook for 20 minutes.

Ladle the soup into bowls, sprinkle with freshly chopped parsley, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens