Description
This hearty White Bean and Sausage Soup combines savory Italian sausage with creamy white beans, fresh vegetables, pearl barley, and aromatic herbs to create a flavorful and comforting Italian-style soup perfect for any season.
Ingredients
Scale
Sausage and Aromatics
- 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
Grains and Vegetables
- 1 cup medium pearl barley
- 1 large carrot, sliced
- 1 celery rib, sliced
- 6 cups chopped fresh kale
Herbs and Seasonings
- 1 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
Instructions
- Cook Sausage and Aromatics: In a large pot or Dutch oven over medium heat, cook and stir the sausage and onion until the sausage 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.
- Add Soup Ingredients and Simmer: Stir in the reduced-sodium chicken broth, rinsed and drained beans, diced tomatoes with their juices, pearl barley, sliced carrot, sliced celery, minced sage, and rosemary. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer the soup for 45 minutes, allowing the barley and vegetables to tenderize and flavors to meld. Note: To prevent the barley from soaking up too much broth if saving leftovers, cook barley separately and add to bowls when serving.
- Add Kale and Finish Cooking: Stir in the chopped fresh kale and return the soup to a boil. Reduce heat again to low, cover, and simmer for an additional 25 to 30 minutes until the kale is tender and all flavors have developed fully.
Notes
- White bean and sausage soup blends Mediterranean flavors, creamy beans, hearty vegetables, and fresh herbs to create an Italian-style dish that is nutritious, filling, and comforting.
- To avoid barley absorbing too much broth in leftovers, cook the barley separately and add it to individual portions as you serve.
- Use reduced-sodium chicken broth to control sodium levels and allow the natural flavors of the ingredients to shine.
- This soup is ideal for meal prepping and freezes well for future meals.
Nutrition
- Serving Size: 1 cup
- 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
