This white bean Italian sausage soup is so delicious! It feels hearty with the sausage, beans, and kale yet it’s really healthy if you use high quality Italian sausage! I use Mulay’s! It is so good and really lean! I almost have to add oil to brown it before putting it in the soup! Almost!
This is such a cozy comfort food! The smell fills the house with the aromas of Italian sausage, Rosemary, and white beans! I have a thing for beans! I love them! All kinds! I especially love them when they’re cooked from a dry bean not out of the can. I eat canned beans as well, but it’s not the same!
The secret to a good brothy soup that has beans in it, even chili, is cooking the dry beans yourself and using the water you cooked them in to make your soup! This is a must! You will be able to tell the difference once you do this!
I was inspired to make this recipe because of all the kale growing in my garden right now! If you have other amazing kale recipes please throw them at me! I have so much kale at the moment!
How satisfying would this be on a raining or cool day! It’s almost summer here, but it rained one day and it was perfect for this recipe! I figured I should take advantage of the one last cool day to make a soup before hot summer days!
What I love most about this easy white bean Italian sausage soup is it’s so versatile! You can change up ingredients for whatever you have on hand! As long as you have the sausage, beans, and the greens it’s going to taste amazing!
Making The Soup
To begin making this white bean Italian sausage soup you need to cook your cannellini white beans. Two cups dry beans takes about 8-10 cups water to cook in. Don’t add salt until your beans are cooked through. This is so your beans get soft. My mom always said your beans will stay hard if you add salt before you cook them. You want the extra water in the cooked beans for the base of the soup. This ensures a creamy brothy soup!
While the beans are finishing up cooking, brown your sausage in a skillet. While this is starting to brown add the chopped onions, garlic, celery, and rosemary. Let this soften and brown up nicely. Once this is all browned you will add it to your pot of cooked beans.
Let that simmer for about 15 minutes before adding the copped kale. Season to taste with salt, pepper, and chili flakes.
Finally, you don’t want to overcook the kale. letting it simmer for 5-10 minutes is probably perfect!
Lastly, don’t forget to top this soup! Top with grated parmesan cheese and more chili flakes. If you don’t eat dairy, like me, top with nutritional yeast and peppers!
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White Bean Italian Sausage Soup
Ingredients
- 2 cups dry cannellini beans
- 4 cups chicken broth or stock
- 1 lb italian sausage bulk
- 1 diced yellow onion
- 4 cloves minced garlic
- 2 stalks diced celery
- 4-6 cups lightly packed chopped kale (deboned)
- 1 sprig of rosemary
- ¼ tsp red chili flakes
- ½ tsp salt
- ¼ tsp black pepper
- grated parmesan cheese optional topping
Instructions
- To begin, start by putting your dry beans in a stock pot and covering with about 4-5 inches of water. Bring to a boil with a lid on it and then simmer on low for about an hour or until beans are soft.
- While beans are finishing up put ground italian sausage into a hot skillet. Crumble this up to the size you preffer. I like mostly small crumbles and a few medium sized ones.
- Then add the diced onion, celery, garlic and continue to cook until onions and celery soften. Then add rosemary and chili flakes continue to cook.
- Add chicken stock to pot of beans along with salt and pepper.
- Once the sausage is browned to your liking add it to the pot of beans with the water.
- Add roughly chopped kale to soup and cook for about 10 more minutes. Taste to see if you need more salt or pepper. Now it's ready to serve. Top with grated parmesan cheese or nutritional yeast and additional chili flakes.
