I love hearty soup in Fall and Winter. This White Bean Sausage soup hits the spot. Great for Thanksgiving or Christmas. Great anytime!
Who doesn’t love a hearty soup on a cold Winter’s day? This soup is the perfect soup.
Super easy to make. As with many soups, it’s even better the next day. Which makes it perfect if you are making for the holidays!
Soups are easy for anyone to make. No matter what you put in, they always seem to come out yummy. 
How to make this great soup:
In a stockpot, saute bulk sausage or sausage taken out of the casings until starting to brown. Remove from pan and set aside.
Leave a little sausage drippings in the pan and add the chopped celery, garlic, onions, and carrots. Cook about 5 minutes.
Add canned white beans, broth, tomato paste, Italian seasoning, red pepper flakes, pepper and salt. Bring to a boil and simmer for 15 minutes or so.
Take a small amount of the soup (about 2 cups) and blend with a immersion blender (you could also mash with a potato masher or use a blender).
Add mixture back to the soup, and cook for 15 or so minutes more.
Add greens (Kale, Escarole, Swiss chard or Spinach). If using Swiss Chard or Kale, you will need to cook longer than the Spinach or Escarole. I didn’t add the greens because some don’t like them. It’s just a matter pf preference.
Add lemon juice and Parmesan cheese.
Sprinkle more Parmesan cheese on top before serving.
This soup is REALLY delicious. On first bite you be amazed!
Soup is one of those recipes you use the actual recipe as a guide. Even if you eliminate something or add to (like a can of tomatoes), it will still come our delicious!
White Bean Sausage Soup
Description
Hearty soup perfect for a cold day.
Ingredients
1 lb. bulk Italian sweet sausage or links with casings removed, Broken up into small pieces
4 stalks celery hearts, sliced
2 cloves garlic, minced
1 very large onion, diced
4 carrots, peeled and sliced
1 – 14 oz can Great Northern beans, drained and rinsed
1 – 14 oz can White Cannellini beans, drained and rinsed
64 oz. to 96 oz. chicken broth or stock
2 Tbsp. tomato paste
1 Tbsp Italian seasoning
Red Pepper Flakes, sprinkle as much or as little as you like
Salt & Pepper
2 Tbsp dried Parsley
2 Tbsp dried Basil
Kale, Escarole, Swiss Chard or Spinach, any of these can be used, or none
1/2 lemon, juiced
1/3 cup Parmesan Cheese
Ditalini Pasta, precooked ahead of time – Add this at the last minute
Instructions
In a large stockpot under medium heat, saute sausage breaking up pieces as you cook. When lightly browned, remove from pan, and set aside.
Add celery, garlic, onions and carrots. Cook until starting to soften.
Add beans, chicken broth, tomato paste and seasonings.
Continue to cook until vegetables are tender about 30 to 45 minutes.
Take out about 2 cups of soup mixture and use immersion blender or masher to blend. Add back to soup. This helps thicken the soup.
Add in greens (if using), lemon juice and Parmesan cheese.
If adding pasta, add at the last minute.
Notes
Green can be used or omitted if desired.
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