Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1 (14 oz) can crushed tomatoes or diced tomatoes (optional)
- 1 tsp dried rosemary (or 1 sprig fresh)
- 1 tsp dried thyme (or 1 sprig fresh)
- 1 bay leaf
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Grated parmesan cheese (for serving)
- Crusty bread (optional, for dipping)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté about 5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Return the sausage to the pot. Stir in the white beans, chicken broth, rosemary, thyme, and bay leaf.
- If using, stir in crushed or diced tomatoes.
- Bring soup to a simmer and cook 20–25 minutes to let flavors meld.
- Near the end, stir in spinach or kale and cook until wilted.
- Season with salt and pepper, remove bay leaf, and serve hot with grated parmesan and crusty bread.
Notes
- Use turkey or chicken sausage for a lighter version.
- Blend a cup of beans and return to the pot for a creamier texture.
- Omit tomatoes for a more classic broth‑based soup.
- Add red pepper flakes for heat.
- Include small pasta like ditalini or orzo to make it extra filling.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 45mg