White Bean and Italian Sausage Soup
A one-pot white bean and Italian sausage soup with carrots, celery, fire-roasted tomatoes and undrained canned white beans. Ready in 40 minutes.
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Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage sweet or hot; remove casings if using links
- 1 large sweet onion diced into 1/2-inch pieces
- 3 medium carrots peeled, halved and sliced
- 3 stalks celery thinly sliced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 can white beans 14 ounces; include the canning liquid
- 1 can fire-roasted diced tomatoes 14.5 ounces
- 1/2 teaspoon black pepper cracked
- 1/2 teaspoon red pepper flakes optional
- 3 cups chicken stock
- 1 sprig fresh thyme
- 1/2–1 teaspoon sea salt only if needed after tasting
- parsley chopped, for garnish
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat until it shimmers. Add the sausage, breaking it into crumbles with a wooden spoon. Cook, stirring occasionally, until no longer pink, about 8 minutes. If using raw ground pork or beef sausage, check that it reaches 160°F with a food thermometer.
- Add the onion, carrots and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables are soft, 5 to 6 minutes. Add the garlic and Italian seasoning and stir continuously for 1 minute.
- Add the white beans with their canning liquid, the diced tomatoes and the chicken stock. Stir in the black pepper and the optional red pepper flakes, but hold the salt. Add the thyme sprig.
- Bring to a boil, reduce the heat to medium-low and simmer uncovered for 10 to 15 minutes, until the flavors meld. Taste, then add sea salt if needed and adjust the pepper.
- Ladle into bowls, garnish with chopped parsley and serve immediately.
Notes
Do not drain the beans. Hold the salt until the end. Refrigerate leftovers within 2 hours and use within 3 to 4 days.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 32.7gProtein: 25.4gFat: 43.3gSodium: 2136mgFiber: 7.9gSugar: 7.7g