Description
This White Bean and Sausage Soup is a hearty and nutritious Italian-style dish that combines savory bulk Italian sausage, creamy white beans, fresh vegetables, and aromatic herbs. Perfectly cooked with pearl barley and kale, this comforting soup is both filling and flavorful, making it ideal for a satisfying meal any day of the week.
Ingredients
Scale
Sausage Mixture
- 1 pound bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, sliced
Soup Base
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 cans (15 ounces each) pinto or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup medium pearl barley
Vegetables & Herbs
- 1 large carrot, sliced
- 1 celery rib, sliced
- 1 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
- 6 cups chopped fresh kale
Instructions
- Cook Sausage and Aromatics: In a large pot or Dutch oven over medium heat, cook and stir the bulk Italian sausage and finely chopped onion until the meat is no longer pink, about six to seven minutes. Add the sliced garlic and cook for one minute longer. Drain any excess fat or moisture from the pot before proceeding.
- Add Broth and Vegetables: Stir in the reduced-sodium chicken broth, rinsed and drained beans, undrained diced tomatoes with their juices, pearl barley, sliced carrot, sliced celery, minced fresh sage, and rosemary. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 45 minutes. This will allow the barley to cook through and the flavors to meld. Note: If planning leftovers, you may want to cook barley separately to prevent it from absorbing excess broth as the soup cools.
- Add Kale and Finish Cooking: Stir in the chopped fresh kale and bring the soup back to a boil. Reduce heat again, cover, and simmer for an additional 25 to 30 minutes or until the vegetables are tender and kale has softened.
Notes
- This soup features Mediterranean flavors with Italian sausage, fresh herbs, and creamy beans, creating a nutritious and hearty meal.
- For leftovers, cook barley separately to maintain soup consistency when reheating as barley absorbs broth overtime.
- Reduced-sodium broth is used to keep the sodium content moderate, but you can adjust seasoning to taste.
- Kale adds a fresh, healthy green and pairs well with the savory sausage and beans.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 339
- Sugar: 7g
- Sodium: 1100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 19g
- Cholesterol: 23mg
