Description
White Bean and Sausage Soup is a hearty, nutritious Italian-style soup combining bulk Italian sausage, creamy white beans, fresh vegetables, and aromatic herbs simmered with pearl barley and kale. This comforting bowl offers a rich blend of Mediterranean flavors, making it perfect for a filling, wholesome meal.
Ingredients
Units
Scale
Sausage and Aromatics
- 1 pound bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, sliced
Broth and Vegetables
- 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 large carrot, sliced
- 1 celery rib, sliced
- 6 cups chopped fresh kale
Grains and Herbs
- 1 cup medium pearl barley
- 1 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
Instructions
- Cook Sausage and Onion: 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.
- Add Broth and Vegetables: Stir in the reduced-sodium chicken broth, rinsed and drained beans, undrained diced tomatoes, pearl barley, sliced carrot, sliced celery, minced fresh sage, and rosemary. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes. This allows the barley to cook fully and the flavors to meld. (Note: To keep leftovers from becoming too thick, consider cooking barley separately and adding it when serving.)
- Add Kale and Finish Cooking: Stir in the chopped fresh kale and return the soup to a boil. Reduce the heat again, cover the pot, and simmer for an additional 25 to 30 minutes, or until all the vegetables are tender and the kale has softened.
Notes
- This soup combines Mediterranean flavors with creamy beans and fresh herbs for a comforting, nutritious meal.
- Cooking barley separately can prevent over-absorption of broth in leftovers, maintaining ideal soup consistency.
- Using reduced-sodium chicken broth helps control the sodium level in the dish.
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
