White bean and sausage soup

White bean and sausage soup

It’s fitting that my first post of the year is a soup recipe, and this white bean and sausage soup is one of my favorites. I’ve gushed over soup before and I’ll probably do it again. I make one, sometimes two a week because I just love soup. There’s nothing better on a cold winter evening than a delicious broth filled with tender greens, hearty white beans and savory sausage.

Note: when I say “cold” I mean a January 65 degree low in Miami and I’m still in flip flops. That’s all the cold we get in the winter. Don’t hate me.

Did you know January is national soup month here in the good old US of A? It’s the perfect time to bring out the big soup pot with this is a star of a soup. White bean and sausage soup is a comforting, home-cooked meal, but it’s also elegant. A soups like this is deceptively easy to make, only requiring some chopping, a bit of a sauté and a little time on the stove. The result is a hearty, healthy and satisfying meal for the whole family. Serve with warm, crusty bread and a glass of wine, while you imagine you are in Italy. (This Italy fantasy passes through my head every time.)

Ok, I’m finished gushing. Happy new year everyone and may there be more soup in your future.

White bean and sausage soup

White bean and sausage soup

White bean and sausage soup

Adapted from Epicurious 
White bean and sausage soup

Serving Size: 6 servings (main course)


  • 1 lb (450g) dried white beans (Great Northern, cannellini, or navy)
  • 2 medium onions, coarsely chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 6 cups chicken broth
  • ½ cup dry white wine
  • 1 (about 3 inch) piece Parmigiano-Reggiano or Gruyere rind
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon finely chopped fresh rosemary
  • 1 lb (450g) fresh sausage (Italian), sliced crosswise 1/4 inch thick
  • 4 carrots, chopped
  • 1 lb (450g) greens (spinach, Swiss chard or kale) tough stems removed and chopped if necessary


Fill a large pot with water and add the dried beans. Bring to a boil and cook for 2 minutes. Remove from the heat and allow the beans to sit in the water for 1 hour. Drain and rinse beans.

Heat olive oil in a large pot over medium heat. Add onions and cook until soft, but not brown, about 8 minutes. Add garlic and cook for 1 minute. Add beans, chicken broth, wine, cheese rind, salt, pepper, bay leaf and rosemary to the pot. Bring to a simmer. Cover and cook on low heat for 50 minutes.

Brown the sausage in a skillet and drain on paper towels. Add the carrots and sausage to the pot. If you are using kale, add it to the pot now. Cook another 15 minutes. If you are using spinach or Swiss chard, add to the pot before serving, stirring until wilted and tender. Taste and season with salt and pepper before serving.


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