Description
Delicious and hearty Sausage White Bean Soup, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon fresh thyme leaves
- 15 oz canned cannellini beans, rinsed and drained
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 small onion, chopped
- ½ cup heavy cream
- 5 oz fresh spinach
- 2 medium carrots, sliced
- 19 oz spicy Italian sausage, crumbled
- Salt and pepper, to taste
- 4 cups chicken stock
- 1 teaspoon Italian seasoning
Instructions
- Start by placing your large pot over medium heat. Add the crumbled spicy Italian sausage, chopped onion, minced garlic, fresh thyme leaves, Italian seasoning, and red pepper flakes. Cook this mixture for about 5 minutes, stirring frequently until the sausage is nicely browned and the onions are soft.
- Next, toss in the sliced carrots and half of the rinsed cannellini beans. Carefully pour in the 4 cups of chicken stock, stirring everything together to combine. Once the ingredients are evenly distributed, cover the pot and bring the soup to a rolling boil.
- After the carrots have softened, it’s time to introduce the fresh spinach and the remaining cannellini beans to the party! Stir gently to incorporate everything, then cover the pot again and allow it to cook for an additional 2-3 minutes until the spinach wilts down.
- Once the spinach is wilted, and all the ingredients are heated through, turn off the heat. Add the ½ cup of heavy cream and stir until everything is well combined.
Notes
This soup can be made ahead of time and stored in the fridge for up to 3 days. For a vegan version, replace sausage with plant-based sausage and use coconut milk instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 20 g