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Rustic Sausage & White Bean Soup

A deeply comforting and creamy soup featuring savory Italian sausage, creamy cannellini beans, and kale in a rich, herb-infused broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Italian-Inspired
Calories: 420

Ingredients
  

Soup Base
  • 1 tbsp olive oil
  • 1 lb Italian sausage casings removed
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.25 tsp crushed red pepper flakes optional
Simmering Ingredients
  • 2 15-oz cans cannellini beans rinsed and drained
  • 4 cups chicken broth low-sodium preferred
  • 1 bay leaf
Finishing Touches
  • 1 bunch kale stems removed, leaves torn
  • 0.5 cup heavy cream
  • Salt and black pepper to taste

Equipment

  • Large Dutch Oven or Stockpot
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. In a large Dutch oven, heat olive oil over medium-high heat. Add sausage, break it up with a spoon, and cook until browned (6-8 mins). Remove with a slotted spoon.
  2. Add onion, carrots, and celery to the pot. Sauté until softened, about 6-7 minutes.
  3. Add garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Return sausage to the pot. Add beans, chicken broth, and the bay leaf. Stir to combine.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  6. Remove the bay leaf. Use a potato masher to mash about 1 cup of the beans against the side of the pot to thicken the soup.
  7. Stir in the kale and heavy cream. Cook uncovered for 5-7 minutes until kale is wilted.
  8. Season with salt and pepper to taste. Serve hot with grated Parmesan and crusty bread.

Notes

Soup will thicken upon standing. Add a splash of broth when reheating if desired. For a lighter version, substitute half-and-half for the heavy cream.