White Bean and Sausage Soup

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Warm up with a hearty bowl of my creamy White Bean and Sausage Soup. This easy recipe is full of flavor and packed with protein and fiber. Nourishing, comforting and so delicious!

Prep Time10

Cook Time40

Course: Soup

Cuisine: American, Italian

Keyword: White Bean and Sausage Soup

Servings:

Calories: 673kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

6 sausages
½ tbsp olive oil
2 shallots diced
3 garlic cloves minced
1 tsp salt
1 tsp Italian seasoning
½ tsp black pepper
½ tbsp Dijon mustard
½ tbsp tomato paste
28 oz (800g) cannellini beans drained and rinsed
2 potatoes peeled and cubed
1 apple peeled and cubed (optional)
4 cups (1 liter) chicken broth
¼ cup (60ml) cream heavy / double
4 tbsp fresh basil roughly chopped
Pecorino or Parmesan cheese grated, to taste
pinch red pepper flakes
salt and pepper to season

Instructions

Remove the sausage meat from the casings. Heat the olive oil in a large pot and fry the sausage meat, breaking it up so it browns nicely. Transfer to a bowl using a slotted spoon.
6 sausages, ½ tbsp olive oil
Add the shallots, salt, pepper and Italian seasoning and sauté until softened, about five minutes. Stir in the garlic and cook for 30 seconds or so.
2 shallots, 3 garlic cloves, 1 tsp salt, 1 tsp Italian seasoning, ½ tsp black pepper
Add the cannellini beans and use a potato masher to partially mash them – this will help thicken the soup.
28 oz (800g) cannellini beans
Stir in the mustard and tomato paste. Add the potatoes, apple (if using), and the chicken broth and sausages and bring to a simmer.
½ tbsp Dijon mustard, ½ tbsp tomato paste, 2 potatoes, 1 apple, 4 cups (1 liter) chicken broth
Cook over low heat for 30 minutes or until the potatoes are very soft.
Stir in the cream and chopped basil. Taste and adjust the seasoning if needed. Serve with a generous grating of Pecorino or Parmesan cheese and pinch pepper flakes.
¼ cup (60ml) cream, 4 tbsp fresh basil, Pecorino or Parmesan cheese, pinch red pepper flakes, salt and pepper

Video

Notes

Make in a slow cooker

Pan fry the sausages. Sweat the shallots and garlic then transfer to your slow cooker. Add all remaning ingredients apart from the cream and cook on high for 3 hours. Stir the cream in at the end.

Nutrition