Nothing beats a cozy night in with some Sausage & White Bean Soup ⛈ I’ve made a similar soup a few times from a delicious NYT recipe, but I changed it quite a bit to make it more my style. It’s absolutely delicious!! You can use any ground meat but I like using Italian Sausage for lots of extra flavor. Finishing it off with fresh lemon juice and grated parm is also a must!
Sausage & White Bean Soup
Ingredients
- 1-2 tbsp olive oil
- 1 yellow onion diced
- 3 carrots diced
- 2 stalks of celery diced
- 4 cloves of garlic minced
- 1 tbsp fresh ginger grated
- 1/2 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp red chili flakes
- 1 tbsp tomato paste
- 1/2 lb Italian sausage or any ground meat
- 1 14.5 oz can of northern white beans drained
- 4 cups chicken broth
- 1 cup kale stems removed
- 1/4 cup parsley
- 1 lemon juiced
- Parmesan cheese to serve
Instructions
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Heat a large pot with a lid over medium heat. Add a generous drizzle of olive oil then add in onions, carrots, and celery. Saute for about 5 minutes then add in the garlic, ginger and seasonings and sauté until fragrant, 2ish minutes.
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Add tomato paste and stir to combine. Add in the sausage, casings removed, and brown the meat as you break it up with a wooden spoon or masher.
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Once the meat is browned, stir in the beans to combine the mixture. Add broth and bring to a boil, cover, then simmer for 20 minutes.
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Add in kale and parsley and let it simmer for another 5 minutes. Stir in lemon juice and serve with fresh parmesan cheese on top!
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