White Bean and Sausage Soup

White Bean and Sausage Soup


Whip up a bowl of this White Bean and Sausage Soup and have a broth-based meal full of meats and veggies that is hearty as much as it is comforting.
  • 1 lb. Italian sausage casings removed
  • 4 strips of bacon cut into small pieces
  • ½ medium onion diced
  • 3 cloves garlic minced
  • 4 (14 oz.) cans cannellini beans drained and rinsed
  • 4 cups low-sodium chicken broth
  • ½ tsp Italian seasoning
  • ½ tsp dried rosemary
  • 2 small carrots peeled and diced
  • 2 cups fresh baby spinach roughly chopped
  • salt and freshly ground black pepper to taste
  1. In a large soup pot, crumble the Italian sausage. Add the bacon pieces. Cook over MED-HIGH heat until the sausage is fully cooked and the bacon is crispy, about 15 minutes. As they sizzle away, chop your veggies.
  2. Remove the sausage and bacon with a slotted spoon, setting them aside on a plate. In the remaining fat, sauté the onion until translucent and just starting to brown, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant. Stir in the drained white kidney beans, chicken broth, Italian seasoning, and dried rosemary. Scrape up any tasty browned bits from the bottom of the pot.
  3. Remove the pot from the heat. With an immersion blender, partially purée the soup to thicken it while leaving some beans whole for texture. If you don’t have an immersion blender you can simply mash some of the beans with a potato masher or fork.
  4. Return the sausage and bacon to the pot, add the diced carrots, and bring the soup to a boil. Reduce the heat to a simmer, cover with the lid slightly ajar. Let it cook for about 20 minutes, or until the carrots are tender.
  5. Stir in the spinach. Season the soup with salt and pepper to taste although the sausage and bacon bring quite a bit of salt, so adjust accordingly.

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