Rustic Italian White Bean & Sausage Soup
This hearty soup is a meal in a bowl! It features great northern beans, which we grow in Alberta, but you can use any other white beans you have on hand.
- Serving Size 1 cup (250 mL)
- Calories 335
- Fat 21 g
- Saturated Fat 8 g
- Cholesterol 51 mg
- Carbohydrate 19 g
- Fibre 6 g
- Sugars 2 g
- Protein 17 g
- Sodium 584 mg
- Potassium 555 mg
- Iron 2 mg
- 500 g Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 large yellow onion, diced
- 1/2 cup (125 mL) diced celery
- 1/2 cup (125 mL) diced carrot
- salt & pepper, to taste
- 6 cups (1.5 L) salt-free chicken or vegetable broth or stock
- 3 cups (750 mL) cooked Great Northern Beans (see tips)
- 4 cups (1 L) kale, ribs removed & roughly chopped
- shredded Parmesan cheese
- red chili flakes
In a large stock pot over medium heat, add Italian sausage, breaking up into small pieces, cooking until no longer pink.
Add garlic and onion to the pot, cooking until onion is fragrant and softened, about 3 minutes.
Add celery and carrot to the pot and season with salt and pepper. Stir to combine. Cook for 5 minutes, stirring occasionally, until carrots are tender, but not mushy.
Add broth to the pot and allow soup to come to a boil. Reduce heat to simmer and stir in beans and kale.
Cook for another 3-5 minutes, until kale is bright green and wilted. Serve topped with parmesan and red chili flakes, and alongside crusty bread, if desired.
Click here for instructions to cook Great Northern Beans from dry.
Other white beans include cannellini, white kidney and navy beans.
You can also use canned beans! A 540 mL can, drained & rinsed equals 2 cups (500 mL) cooked beans. A 398 mL can, drained & rinsed equals 1 1/4 cups (300 mL) cooked beans.