Today is all about this bright and super tasty white bean and chicken sausage soup with wilted greens. This hearty, satisfying soup is full of creamy, comforting beans, flavorful chicken sausage, three types of good-for-you greens. And it’s super easy to make with simple ingredients.
White Bean and Chicken Sausage Soup with Wilted Greens
Yep, this white bean chicken sausage soup is comforting and healthy. But it is also a great way to use up pantry staples and/or any greens about to go bad!
This recipe is super flexible. The inspiration for this dish comes from this white bean soup by Alison Roman. But I’ve given it a makeover to take advantage of what I had (and didn’t have!) on hand.
I added chicken Italian sausage (removed from the casing) but you could also use pork Italian sausages or really, any ground meat. No white beans? You could also use chickpeas. And I didn’t have much spinach left, so I also threw in some swiss chard.
Recipe Tips
Here are a few more tips for ensuring your white bean chicken sausage soup comes out perfectly.
- DRIED BEANS: If you are using dried beans, I’d make them in advance and then add to the soup in lieu of the canned beans.
- ADJUST SPICE LEVELS: Are you using spicy sausages? You might want to omit or adjust how much red pepper you add.
- MAKE AHEAD: You can make the base for this soup up to three days ahead of time. When you’re ready to serve, just top the soup with the arugula salad and Parmesan cheese.
- STORAGE: Store leftover soup covered in the refrigerator for up to 3 days. I’d still keep the toppings separate until ready to use. You can also freeze leftover soup or up to 2-3 months.
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White Bean and Sausage Soup with Wilted Greens
- Total Time: 40 minutes
- Yield: 6-8 1x
Description
Use up all those canned beans with this tasty and hearty bean soup with sausage and wilted greens.
Ingredients
- 3 tablespoons olive oil, plus more for drizzling
- 4 cloves garlic thinly sliced
- 1 large onion, thinly sliced
- 1 sprig rosemary, leaves removed and chopped
- 1 teaspoon crushed red pepper flakes (optional)
- 1 pound Italian chicken sausages, casing removed (you can also use pork sausages or ground meat)
- 4 cups stock of your choice (I used vegetarian for this recipe)
- 1 pound canned white beans or chickpeas, rinsed and drained
- Kosher salt and freshly ground black pepper
- 1 bunch kale, ribs and stems removed, leaves coarsely chopped
- 1 bunch spinach, trimmed, coarsely chopped
- 4 cups arugula, divided
- 2 teaspoons fresh lemon juice
- Shaved Parmesan, for serving
Instructions
- BROWN ONIONS: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add onions, rosemary, salt, and pepper and cook until onions are soft and golden brown, about 8-10 minutes.
- ADD GARLIC: Add garlic and red pepper, if using, and cook for 1 minute.
- COOK SAUSAGE: Add the sausage, making sure to break up the meat, and cook until cooked through and golden brown.
- DRAIN OFF FAT: Drain off any excess fat.
- ADD STOCK: Add the stock and the canned beans bring to a boil. Immediately reduce the heat and simmer, stirring occasionally for about 20 minutes.
- ADD GREENS: Mix in the kale, spinach, and half of the arugula and cook until just wilted, about 3-4 minutes. Adjust seasoning, to taste.
- SEASON ARUGULA & SERVE: Toss the remaining arugula with lemon juice and 1 tablespoon olive oil. Divide soup between bowls and top with arugula and shaved Parmesan cheese, and a drizzle of olive oil. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main, soup
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 289
- Sugar: 4.4 g
- Sodium: 721.9 mg
- Fat: 15.7 g
- Carbohydrates: 24.7 g
- Fiber: 7.5 g
- Protein: 14.2 g
- Cholesterol: 19.7 mg