Easy White Bean Soup With Sausage: One Pot of Deliciousness

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: bulk ground pork

Turkey sausage reduces fat content while bulk ground pork is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes provide a budget-friendly option.

Cut off the top of the bulb of fennel and save the fronds for later.

Remove the outer leaves of the fennel bulb and dice it like an onion.

Coat tomatoes in vegetable oil, season with salt and pepper, and roast in a 450-degree oven for 5-10 minutes.

Soak dried white beans overnight or use canned beans rinsed under cold water.

Remove casings from 3 links of Italian sausage and season with chili flakes, smoked paprika, and rubbed sage.

In a pot, heat vegetable oil to coat the bottom and add the sausage, cooking until browned.

Add diced onion and diced fennel to the pot and cook for 5-6 minutes until translucent, seasoning with salt and pepper.

Stir in minced garlic and cook until fragrant, about a few minutes.

Add 1 cup of white wine and cook down until almost fully evaporated.

Add the beans and 1.5 quarts of chicken stock, simmering for 30-60 minutes depending on bean type.

Finish by adding chopped kale and roasted tomatoes, cooking for 5-10 minutes until kale is tender.

Mash the beans slightly to thicken the stew if desired.

Finish with chopped fennel fronds and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens