Ingredients
The key to this dish lies in selecting the right ingredients that build a rich, comforting flavor without fuss. I always reach for high-quality Italian sausage—whether sweet or spicy depending on mood—and good-quality canned white beans, like cannellini or great northern beans, for their creamy texture. Fresh garlic and herbs make all the difference, and I’ve found that a splash of chicken broth elevates the soup beautifully. When I’m pressed for time, I use pre-chopped onions, but nothing beats the aroma of fresh, sautéed onions filling the kitchen.
- 1 pound Italian sausage (sweet or spicy), casings removed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cups fresh spinach or kale, chopped (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley or basil, chopped for garnish
Substitution tip: If you prefer a vegetarian version, swap sausage for sautéed mushrooms or smoked tofu for a similar umami kick.
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Add the chopped onion to the pot with the sausage. Sauté for 4-5 minutes until the onions are soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the drained white beans, chicken broth, and water. Stir in dried oregano and thyme. Bring the soup to a gentle boil, then reduce heat to low and let it simmer uncovered for 15 minutes, allowing the flavors to meld.
- If using greens, stir them in during the last 5 minutes of cooking until wilted but still vibrant.
- Season the soup with salt and freshly ground black pepper to taste. Remove from heat.
- Ladle into bowls and garnish with fresh parsley or basil. Serve hot.
From my time in professional kitchens to cooking at home with my kids, I’ve learned that patience during simmering transforms simple ingredients into something magical. Letting the soup rest a few minutes before serving deepens the flavors even more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
