Description
This White Bean and Sausage Soup is a hearty and comforting Italian-style soup featuring bulk Italian sausage, creamy white beans, fresh vegetables, and aromatic herbs simmered together with pearl barley and kale. It’s a nutritious, filling bowl perfect for cool evenings or meal prep with its delightful blend of Mediterranean flavors and wholesome ingredients.
Ingredients
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
- Brown the Sausage and Sauté Aromatics: In a large pot or Dutch oven over medium heat, cook and stir the sausage and finely chopped onion until the sausage is no longer pink and the onions are soft and translucent, about six to seven minutes. Add the sliced garlic and cook for an additional minute to release its fragrance. Drain any excess fat or moisture from the pot to reduce greasiness.
- Add Broth and Main Ingredients: Stir in the reduced-sodium chicken broth, rinsed and drained beans, undrained diced tomatoes and their juices, pearl barley, sliced carrot, celery, minced sage, and rosemary. Bring this mixture to a rolling boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 45 minutes. This allows the barley and vegetables to cook and the flavors to meld harmoniously. (Editor’s tip: To prevent the barley from absorbing too much broth when storing leftovers, cook barley separately and add to individual servings.)
- Add Kale and Finish Cooking: Stir in the chopped fresh kale and bring the soup back to a boil. Reduce the heat again to low, cover, and simmer for an additional 25 to 30 minutes until the kale and other vegetables are tender and the soup has developed a rich, comforting flavor.
Notes
- This soup blends Mediterranean flavors with creamy beans, wholesome veggies, and fresh herbs, creating a nutritious and filling Italian-style meal.
- Cooking the barley separately and adding it to individual bowls helps maintain the soup’s perfect texture when reheating leftovers.
- You can substitute cannellini beans with pinto beans depending on your preference.
- For a spicier kick, consider adding crushed red pepper flakes while sautéing the sausage.
Nutrition
- Serving Size: 1 cup (approximately)
- 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
