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Cozy Sausage and White Bean Soup: Easy, Light & Satisfying

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This hearty yet light soup features savory Italian sausage and creamy white beans in a rich, flavorful broth. It’s a quick and easy one-pot meal that comes together in about 40 minutes, perfect for busy weeknights and sure to convert even the biggest soup skeptics.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage, casings removed
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)
  • Crusty bread (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage, breaking it up into bite-sized pieces, and cook for 6 to 8 minutes until browned and cooked through. Transfer the sausage to a plate using a slotted spoon, leaving about 2 tablespoons of rendered fat in the pot.
  2. Add the diced onion, carrots, and celery to the pot. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes (if using). Stir constantly for about 30 seconds until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes (with their juices), the drained and rinsed cannellini beans (reserving about ½ cup to mash), and the bay leaf. Mash the reserved ½ cup of beans with a fork and add them to the pot. Return the cooked sausage to the pot and stir to combine.
  4. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for 20 to 25 minutes, until the flavors have melded and the broth has thickened slightly.
  5. Remove the bay leaf and discard. Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve with crusty bread for dipping.

Notes

For a creamier texture without cream, mash about ½ cup of the beans before adding them to the pot. This soup tastes even better the next day as flavors meld. To make it vegetarian, omit the sausage and add an extra can of beans plus smoked paprika. For a spicy kick, use hot Italian sausage and extra red pepper flakes.

Nutrition

Keywords: sausage and white bean soup, Italian sausage soup, easy soup recipe, hearty soup, one-pot meal, comfort food, healthy soup, meal prep soup

Find it online: https://breezybake.com/cozy-sausage-and-white-bean-soup-easy-light-and-satisfying/