Chicken Sausage and White Bean Soup
A warming, comforting soup that comes together with minimal fuss. Slices of chicken sausage mingle with creamy white beans, vegetables, and a gently herby broth. It’s inexpensive, satisfying, and freezer-friendly.
Ingredients
- 12 oz smoked chicken sausage, sliced into rounds
- 2 cups canned cannellini beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 carrot carrot, diced
- 4 cups low-sodium chicken stock
- 1 cup diced tomatoes (optional)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- to taste salt and pepper
- 2 cups fresh spinach or kale, torn (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced chicken sausage and cook until it begins to brown, about 4 minutes. This browning adds a little depth to the flavor.
- Remove the sausage from the pot and set it aside for a moment. In the same pot, add the onion, celery, and carrot. Sauté until the vegetables soften and the onion is translucent, about 5 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant. If you like a little extra aroma, you can add a pinch of red pepper flakes here.
- Return the sausage to the pot. Add the cannellini beans, tomatoes (if using), thyme, and bay leaf. Pour in the chicken stock and bring the mixture to a gentle simmer.
- Simmer for 12–15 minutes, letting the flavors mingle. If the soup looks a little thick, add a splash more stock or water to reach your preferred consistency.
- Taste and season with salt and pepper. If you’re using greens, stir them in now and cook until wilted, about 2 minutes.
- Remove the bay leaf. Serve hot, with crusty bread or a sprinkle of Parmesan if you like a little extra savor.