Soup > Bean Soups > White Bean Soups

White Bean and Sausage Soup Recipe

Ingredients with Measurements:
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving

Special equipment needed:
- Large pot
- Wooden spoon
- Ladle

Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the white beans, chicken broth, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Remove the bay leaf from the pot. Use an immersion blender to puree about half of the soup, leaving some chunks of sausage and beans for texture.
5. Stir in the chopped parsley and adjust the seasoning to taste.
6. Serve hot, topped with grated Parmesan cheese.

Preparation time: 15 minutes
Cooking time: 35 minutes
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 32g
Protein: 25g
Sodium: 1200mg
Fiber: 9g
Sugar: 3g

Substitutions for ingredients:
- You can use any type of sausage you like, such as chorizo or turkey sausage.
- If you don't have white beans, you can use cannellini beans or navy beans instead.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.

- Add some chopped kale or spinach to the soup for extra nutrition.
- Use diced tomatoes instead of chicken broth for a tomato-based soup.
- Add some cooked pasta or rice to the soup to make it heartier.

Tips and tricks:
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- To make this soup in advance, prepare it up to the point of adding the parsley. Let it cool, then refrigerate for up to 3 days. Reheat over low heat and stir in the parsley before serving.

Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in individual bowls, topped with grated Parmesan cheese and a sprig of fresh parsley.

Grated Parmesan cheese, fresh parsley, croutons, or a drizzle of olive oil.

This soup pairs well with a crusty bread and a simple green salad.

Suggested side dishes:
Garlic bread, roasted vegetables, or a Caesar salad.

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.

Food safety advice:
- Make sure the sausage is cooked through before adding the other ingredients.
- Store any leftover soup in the refrigerator and reheat thoroughly before serving.

Food history:
White bean and sausage soup is a classic Italian dish that has been enjoyed for generations. It is a hearty and comforting soup that is perfect for cold winter nights.

Flavor profiles:
This soup is savory, hearty, and slightly spicy from the Italian sausage. The white beans add a creamy texture and the thyme and bay leaf give it a subtle herb flavor.

Serving suggestions:
Serve this soup as a main course for lunch or dinner, accompanied by a salad or bread.

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Taste: Savory, Tangy, Hearty, Herbal, Smoky