Sausage and White Bean Soup
I mentioned in a previous post that I would share my recipe for this wonderful soup. So this lazy Sunday afternoon seemed like the perfect time. This is not an all-day recipe. If you don’t have plans for dinner tonight, this Sausage and White Bean Soup might be just the thing. If you’re like me and like to cook once, eat twice, you could double the recipe to have more servings. We have 3 people in our family, and this recipe feeds each of us a filling bowl of soup, twice. It’s even better the second time! If you are big eaters, consider making a salad and serving bread.
Sausage and White Bean Soup
Ingredients
- 1- pound turkey kielbasa sausage thinly sliced I cut my rounds in half. You may use beef, or any type.
- 1 sweet onion diced
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 6 cups chicken stock
- 1 15 oz can diced fire-roasted tomatoes
- 3 15 oz cans white cannellini beans Small white beans work as well.
- 2 tsp dried Italian herb seasoning. Or make your own with any combo of thyme, oregano, basil, parsley, or rosemary.)
- 1 cup any short dried pasta Such as ditalini, mini shells, or macaroni
- 2 cups baby spinach Or substitute kale or escarole
- 2 tsp salt or to taste
- ¼ tsp freshly ground black pepper or to taste
Instructions
- Add 2 TBS of olive oil to a preheated stock pot. Add in sausage and onions, and saute until sausage starts to brown, 4 – 5 minutes.Stir in the garlic, until fragrant, about 1 minute.Add the rest of the ingredients except for the spinach, salt, and pepper. Stir well and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes. Stir in spinach until wilted. Add salt and pepper to taste. Top with homemade sourdough croutons. Pass shredded Parmesan cheese at the table, if desired.
BONUS:
You’ve GOT to try these homemade sourdough croutons! They make the meal. If you have leftover homemade sourdough bread, all the better! If not, then any good crusty bread will do.
Homemade Sourdough Croutons
Ingredients
- 4 cups sourdough bread cubes
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon real butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 350 degrees. In a small bowl combine salt, onion, garlic, oregano, and parsley and set aside. Melt the butter in the microwave until completely melted and then combine it with the olive oil. Add in the dried herb mixture. Place bread cubes in a large bowl and drizzle the oil/herb mixture over the bread cubes making sure to distribute evenly over the cubes, stirring as you go along. I use my hands for this to be sure to coat each bread cube with the yummy flavoring.Spread cubes in a single layer on a baking sheet. Place in oven and cook for 10-20 minutes, stirring and flipping every 5 minutes so they cook evenly. The time is going to vary depending on the type of bread used and the size of the cubes. The croutons should be golden brown. Generally, they will take 15-20 minutes.When finished, remove from oven. Let cool completely. Store in an airtight container, or toss them immediately into your Sausage and White Bean Soup!
Notes
SECOND BONUS:
How to Save Space and Store Several Meals in the Freezer
When I make a sauce, stock, soup or stew, I will always make it in bulk. After we have eaten the meal, I let it cool completely. Then I will parcel out what I need for another meal that same week.
The remainder will be split up into zip-lock freezer containers in 3-person meal portions. If I come up short with only 1 or two extra servings, I’ll mark and date them accordingly and sometimes use a quart bag, depending on quantity. Example: Beef Barley Soup, 3 servings, 4/19/20
Lay the full bag flat, and allow to freeze, then they can be stacked any way that works best for your space. When you’re ready to eat, you can either pull it out early in the day to defrost, or you can pop the bag into warm water until its thawed enough to pour into a pot and reheat.
Enjoy!
Looks delicious! Can’t wait to try it.
It’s so good, Kim, and endlessly flexible. Throw in what you have, in whatever quantities. You can’t mess it up.
I love beans of all kinds and I also love soups! Sounds delish!
This soup is right in my ‘wheelhouse’ . I haven’t added spinach in the past but it sounds great. Love the freezer tip as well….thank you Jonni!
Hi Karen, Adding spinach takes it up a notch. It’s a great use of extra food in your fridge, and ups the nutrition and flavor! Try it!