Creamy White Bean & Sausage Soup

Creamy White Bean & Sausage Soup


PSA: The Monday blues can be cured with a bowl of Creamy White Bean & Sausage Soup.
  • 2 tbsp. neutral oil
  • 1 large leek, halved, white and pale green parts thinly sliced
  • 1 medium carrot, chopped
  • 3 cloves garlic, minced
  • 1 lb. hot Italian sausage, casings removed, torn into 1" pieces
  • 1 tbsp. tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • 2 (14-oz.) cans cannellini beans, rinsed and drained
  • 6 c. low-sodium chicken broth
  • 1 c. heavy cream
  • 1 Parmesan rind (about 1 oz.)
  • 1 tsp. dried oregano
  • ¼ tsp. crushed red pepper flakes
  • 5 oz. baby spinach
  • ½ c. grated Parmesan (about 2 oz.), plus more for serving
  1. In a large pot over medium heat, heat oil. Add leek and carrot and cook, stirring occasionally, until softened and leeks start to turn golden, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add sausage and cook, stirring occasionally, until cooked through and browned in spots, about 8 minutes. Add tomato paste and cook, stirring, until darkened, about 1 minute; season with salt and black pepper.
  2. Add beans, broth, cream, and Parmesan rind and stir to combine. Add oregano and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer 30 minutes.
  3. Discard Parmesan rind. Add spinach and grated Parmesan and stir until cheese is melted and spinach is wilted, about 5 minutes. Taste and adjust seasonings.
  4. Divide soup among bowls. Top with more grated Parmesan.

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