Soups · No. 39
White Bean and Sausage Soup
White bean and sausage soup blends Mediterranean flavors, creamy beans, veggies and fresh herbs for an Italian-style bowl that's nutritious, filling and comforting.
Serves 8Total time 1 hr 50 min339 calories per servingItalianLunch
Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, sliced
- 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
- 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
Method
- In a large pot or Dutch oven over medium heat, cook and stir the sausage and onion until the meat is no longer pink, six to seven minutes. Add the garlic and cook one minute longer. Drain any excess fat or moisture.
- Stir in the broth, beans, tomatoes and their juices, barley, carrot, celery, sage and rosemary, and bring the mixture to a boil. Reduce the heat, cover the pot and simmer the soup for 45 minutes. Editor's Note: If you plan to keep some of the soup as leftovers, know that the barley will continue to absorb the broth as it cools. You can prepare the barley separately and add it to individual bowls to avoid that.
- Stir in the kale and return the soup to a boil. Reduce the heat, cover the pot and simmer the soup for 25 to 30 minutes or until the vegetables are tender.
Notes
- Times from the recipe page: prep 20 min, cook 90 min, total 110 min.
- 339 calories per serving, from the recipe page (yield as listed: 8 servings (3 quarts)).
- Recipe and photo from Taste of Home (tasteofhome.com), by Jill Waldbieser. Saved for personal use.