Description
This comforting Sausage and White Bean Soup is a hearty and flavorful dish perfect for cooler days. Featuring savory ground sausage, creamy cannellini beans, kale, and a rich broth infused with herbs, garlic, and a splash of white wine, this soup offers a delightful balance of textures and flavors. The addition of Parmesan cheese and fresh lemon juice brightens the bowl, making it a satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Herbs and Spices
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
Main Ingredients
- 1 lb. ground sausage (regular, hot, or mild)
- ½ cup dry white wine
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups chicken broth (consider low sodium)
- ¼ cup heavy cream (can substitute half and half)
- 2 (15.5 oz.) cans Cannellini beans, drained but not rinsed
- 3 cups kale, roughly chopped
- 1/3 cup grated Parmesan cheese
- 1-2 tablespoons fresh lemon juice
Instructions
- Prepare the Seasonings and Ingredients: Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all remaining ingredients before starting the cooking process for smooth workflow.
- Cook the Sausage: Heat a large soup pot over medium heat. Add the ground sausage and begin to cook, breaking it apart with a spoon. Once the sausage is halfway cooked, reduce the heat to medium-low and partially cover the pot. Continue cooking, stirring occasionally, until the sausage is fully cooked, about 10-12 minutes total to develop flavorful drippings.
- Reserve Drippings and Set Sausage Aside: Carefully spoon out and save 1 tablespoon of the drippings from the pot, then remove the sausage and set it aside. If sausage drippings are insufficient, butter can be used as an alternative to provide richness.
- Deglaze the Pot: Turn off the heat momentarily and pour in the white wine. Turn the heat back to medium and use a silicone spatula to scrape the browned bits off the bottom and sides of the pot. This step infuses the base of the soup with deep flavor.
- Sauté Aromatics: Add the reserved drippings or butter along with diced onions and celery to the pot. Stir and cook until the liquid reduces by half, about 4-5 minutes, which concentrates the flavors and softens the vegetables.
- Add Garlic and Flavorings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the mixed dried herbs and red pepper flakes. Cook everything together for 1 minute to release their aromas and meld the flavors.
- Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
- Simmer with Sausage: Return the cooked sausage to the pot, partially cover, and let the soup simmer for 20 minutes. Stir occasionally to ensure even cooking and flavor distribution.
- Add Beans and Continue Cooking: Stir in the drained cannellini beans and simmer the soup for an additional 10 minutes, allowing beans to heat through and absorb flavors.
- Add Kale and Wilt: Finally, add the roughly chopped kale to the pot and cook until wilted, about 3-5 minutes, adding freshness and a slight crunch.
- Finish with Cheese and Lemon: Remove the pot from heat. Stir in the grated Parmesan cheese and fresh lemon juice to brighten and enrich the soup before serving.
Notes
- You can substitute regular, hot, or mild sausage depending on your preferred spice level.
- If you prefer to make this soup in a slow cooker (Crock Pot), brown the sausage and sauté the aromatics as described, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding kale during the last 30 minutes of cooking.
- For a lighter option, substitute half and half for the heavy cream.
- Use low-sodium chicken broth to control salt content and adjust seasoning accordingly.
- The lemon juice added at the end brightens and balances the richness of the soup.
