Sausage White Bean Soup (Print Version)
Hearty sausage with white beans and kale in a rich, savory broth perfect for any meal.
# What You'll Need:
→ Meat
01 -
1 pound Jimmy Dean regular pork sausage
→ Vegetables
02 -
1 medium onion, diced
03 -
2 medium carrots, diced
04 -
2 celery stalks, diced
05 -
2 cups chopped kale
06 -
2 cloves garlic, minced
→ Canned Goods
07 -
2 cans (15 ounces each) white cannellini beans, drained and rinsed
→ Liquids
08 -
1 cup dry white wine
09 -
6 cups low sodium chicken broth
10 -
1/2 cup heavy cream
→ Condiments and Seasonings
11 -
1 tablespoon Worcestershire sauce
12 -
1 teaspoon Dijon mustard
13 -
1 tablespoon freshly squeezed lemon juice
→ Dairy
14 -
1/4 cup grated Parmesan cheese
# Steps to Follow:
01 -
Cook and crumble the pork sausage over medium heat in a large pot. When halfway cooked, tilt the pot to collect drippings on one side and reserve 1 tablespoon of drippings. Remove the cooked sausage and set aside.
02 -
Pour white wine into the pot to deglaze, scraping up browned bits from the bottom to enhance flavor.
03 -
Add diced onion, carrots, and celery to the pot with reserved drippings. Cook over medium heat until softened, about 5-7 minutes. Stir in minced garlic, Worcestershire sauce, and Dijon mustard, cooking for another minute until fragrant.
04 -
Pour in chicken broth and heavy cream. Bring to a boil, then reduce heat to a simmer. Return cooked sausage to the pot and simmer uncovered for 20 minutes to meld flavors.
05 -
Add the drained white beans to the pot and continue to simmer for 10 minutes. Then add chopped kale and cook until wilted, about 3-5 minutes.
06 -
Stir in grated Parmesan cheese and lemon juice just before serving to add richness and a bright finish.
# Additional Notes:
01 -
Using low sodium chicken broth helps control salt levels, considering the salt content from sausage, beans, and Parmesan.
02 -
This soup freezes well for up to 3 months; store in airtight containers and thaw gently before reheating.