Home » beef » White Bean and Sausage Soup

White Bean and Sausage Soup

I love soups! Especially hearty soups with a big piece of cornbread or bread on the side, double yum! This soup really intrigued me because it was something a bit out of the norm for us, and it just looked so yummy too! The only things I would change is the salt content and doubling the recipe! After all three of us eating it for dinner there was only enough for my husband to take to work with him, and I was sad! Haha! The salt I really don’t think is necessary, since you already have the sausage which is naturally salty and the canned beans, even though they are rinsed well. So skip the salt, and you can always just add a little bit to your serving if you feel it needs a bit!

Ingredients:
– 2 tbsp. olive oil
– oval smoked sausage, cut into 1/4 to 1/2-inch thick rounds
– 1/2 onion, diced
– 4 cloves of garlic, minced
– 3 cans of white beans, drained and rinsed
– 2 1/2 cups chicken broth
– a few dashes of paprika
– pepper, to taste

* the original recipe called for fresh spinach, about 5 ounces. I personally don’t like spinach in my soups, but if you do, then just add it in right before you add the sausage.

Directions:
– Heat olive oil in a large skillet with tall sides. Add the sausage rounds and cook until slightly browned on both sides and cooked through. Remove sausage to a paper towel lined plate to sop up the excess grease.
Drain most of the grease from the sausage out of the pan, reserving just a little bit.
Add the diced onion and the minced garlic to the skillet and cook until the onions are softened and have a nice color on them, about 4- 5 minutes or so. Add the beans and the chicken broth, crushing a few beans with the back of your spoon to thicken the broth. Cook on medium-low heat for about 8 minutes or until the broth has thickened a bit. Add a few dashes of paprika and pepper, and if you’re adding the spinach, add it at this time too.
Fold the sausage into the soup, and serve immediately or it also makes fabulous leftovers.
Serve with cornbread muffins topped with a large pat of butter and some honey!

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Isn’t this onion storage container adorable?! 🙂

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