When the weather cools down, I suddenly find myself craving soup. At the beginning of the season, I want broth-based soups that feel light but filling. One of my favorites is a simple four-ingredient soup whose base is spicy and spicy Italian sausage. I serve it with toasted, buttered baguette slices and enjoy it snuggled up in my favorite cozy sweater.
The best thing about this recipe is that it doesn’t require many ingredients. The second best part is that it takes about 15 minutes to prepare.
How I make my sausage and white bean soup
You’ll need spicy Italian sausage, a few cans of cannellini beans, stock or broth, and a bag of baby spinach. I start by cooking the sausage in a little oil in a large pot. I like spicy Italian sausage because it’s flavorful and full of garlic and spices, meaning I don’t have to add my own.
Once everything is cooked, I add some beans and some broth. I mash the remaining beans with a little broth and then add them to the pot as well. This gives the soup body and a subtly creamy consistency without having to add any other ingredients. I let this simmer for a few minutes and then stir in a bag of baby spinach.
The soup tastes good without toppings, but if you have crushed red pepper or grated Parmesan cheese, I recommend adding them. I always serve this soup with some sort of toasted, sliced ​​bread for dipping into the flavorful broth. I love sourdough, but a baguette or even a soft roll would be fantastic.
Simply recipes / Sara Haas
Adapt this recipe
The great thing about the recipe is that it is easy to update and adapt. Here are some of my favorites:
- Add flavorings: If you’re like me, there’s always a bit of onion in your fridge and a head of garlic on your counter. They are a great way to add even more flavor to this soup. Chop the onion and add it to the sausage while it cooks. Finely chop the garlic and add it to the pot along with the beans.
- Add a parmesan rind: I always save the parmesan zest to add to soups and stews to give them a strong salty umami kick. Let it sit in the soup while it simmers, then remove it just before serving.
- Swap your green: I like spinach because it cooks quickly, but other vegetables work too. Chop kale or collard greens and simmer until just tender.
- Heating up: You’re already using spicy Italian sausage, but for more heat, add some crushed red pepper. I have also been known to add some of the pickling liquid from pickled jalapeño peppers.
- Try other sausages and beans: I like this combination, but who says others don’t work? I love the idea of ​​using chorizo ​​and pinto beans or mild Italian sausage and lupini beans. There are many combinations that would go well with this soup.
Simply recipes / Sara Haas
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1 teaspoon extra virgin olive oil
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12 ounces raw spicy Italian sausageremoved from cases when links are present
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2 (15-ounce) cans Cannellini beansdrained, divided
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1 quart low sodium Chicken broth
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1 (5-ounce) bag Baby spinach
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Salt and pepper to tasteto taste
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Optional toppings: grated pArmenan cheesecrushed red pepper
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Cook the sausage:
Heat the oil in a large pot over medium-high heat. Add the sausage and cook, stirring, until browned and fully cooked, about 7 minutes.
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Mash beans:
Meanwhile, place 1 cup beans in a bowl along with 1/2 cup chicken broth. Press down with the back of a fork and mash until mostly smooth.
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Add beans and simmer:
Add the remaining uncrushed beans to the pot, stir to coat with the sausage residue, and cook for 1 minute. Add the remaining chicken broth, stirring to loosen any bits stuck to the bottom of the pot, and bring to a boil over medium-high heat. Stir in the mashed bean mixture, reduce heat, and simmer until aromatic, 5 to 7 minutes.
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Add spinach and serve:
If necessary, use a spoon to remove excess fat from the top and remove the pot from the heat. Add the spinach and stir. Once the spinach has wilted, taste and add salt and pepper as needed. Divide into bowls, garnish as desired and serve.
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| Nutritional Information (per serving) | |
|---|---|
| 453 | Calories |
| 21g | Fat |
| 39g | Carbohydrates |
| 30g | protein |
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| Nutritional Information | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 453 |
| % daily value* | |
| 21g | 26% |
| Saturated fat 7g | 36% |
| 36 mg | 12% |
| 582 mg | 25% |
| 39g | 14% |
| Fiber 9g | 32% |
| Total sugar 2g | |
| 30g | |
| Vitamin C 10 mg | 50% |
| Calcium 173 mg | 13% |
| Iron 7 mg | 39% |
| Potassium 1314 mg | 28% |
| *The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are specified, the one listed first will be charged for nutritional value. Side dishes and optional ingredients are not included.
