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Creamy White Bean and Sausage Soup

Creamy white bean and sausage soup combines mild Italian sausage, cannellini beans, and kale in a rich, herb-seasoned broth. Mashing some of the beans thickens the soup before a gentle finish with heavy cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mild Italian pork sausage casings removed
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 6 cups low-sodium chicken broth
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1 bay leaf
  • 4 cups kale chopped, tough stems removed
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the sausage, breaking it into small pieces, for 7 to 9 minutes until browned and cooked to 160°F.
  2. Transfer the sausage to a plate.
  3. Drain the pot, leaving any browned bits behind, and add the olive oil.
  4. Add the onion, carrots, celery, salt, and pepper, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  5. Stir in the garlic, thyme, and rosemary and cook for 30 seconds, until fragrant.
  6. Add the broth, beans, and bay leaf, and bring to a boil.
  7. Reduce the heat and simmer uncovered for 15 minutes.
  8. Remove the bay leaf.
  9. Mash about 1 cup of the beans against the side of the pot to thicken the soup.
  10. Stir in the sausage and kale and simmer for 5 minutes, until the kale is tender.
  11. Stir in the heavy cream and cook gently for 2 to 3 minutes, until the soup is hot; do not let it boil.

Notes

For a thicker soup, mash the beans thoroughly against the pot before adding the sausage and kale. Refrigerate leftovers for up to 4 days. Freezing is possible, though the cream may change texture; for best results, freeze before adding the cream and stir it in after reheating. Half-and-half can replace the heavy cream for a lighter soup.