Parmesan White-Bean & Sausage Soup (Print Version)
A creamy, savory white-bean and Italian sausage soup with kale, Parmesan, and a rich broth that tastes slow-simmered.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) bulk Italian sausage, mild or hot
03 -
1 medium yellow onion, diced
04 -
2 medium carrots, diced
05 -
2 celery ribs, diced
06 -
4 garlic cloves, minced
07 -
2 tablespoons tomato paste
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon dried thyme
10 -
1/4 teaspoon red pepper flakes, optional
11 -
1/2 cup (120 ml) dry white wine or extra chicken broth
For simmering and finishing
12 -
5 cups (1.2 L) low-sodium chicken broth
13 -
2 cans (15 oz each) cannellini beans, rinsed and drained
14 -
1 Parmesan rind, about 1 oz, optional but recommended
15 -
1/2 cup (120 ml) heavy cream
16 -
3 cups chopped kale or baby spinach
17 -
1/2 cup (45 g) finely grated Parmesan, plus more for serving
18 -
1 tablespoon fresh lemon juice
19 -
Kosher salt and black pepper, to taste
# Instructions:
01 -
Heat olive oil in a Dutch oven over medium-high heat. Add the sausage and cook for 6-8 minutes, breaking it into bite-size pieces, until browned and cooked through.
02 -
Add onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring often, until the onion softens. Stir in garlic and cook for 1 minute.
03 -
Stir in tomato paste, oregano, thyme, and red pepper flakes. Cook for 1 minute, then add wine or extra broth and scrape up the browned bits from the bottom of the pot.
04 -
Add chicken broth, cannellini beans, and the Parmesan rind. Mash about 1 cup of beans against the side of the pot. Bring to a simmer and cook uncovered for 18-20 minutes.
05 -
Reduce the heat to low. Stir in the cream, kale, and grated Parmesan. Cook for 3-5 minutes, until the greens are tender and the cheese has melted.
06 -
Remove the Parmesan rind. Stir in lemon juice, then taste and season with salt and black pepper. Serve hot with extra Parmesan.
# Notes:
01 -
Use a gluten-free sausage and broth if cooking for a gluten-free diet.
02 -
The soup thickens as it rests. Add broth or water when reheating.
03 -
For freezing, add cream and greens after thawing for the best texture.