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  • Writer's pictureCatherine Irvin

White bean & sausage soup

Updated: Dec 15, 2019

September has rolled around far too quickly, but at least we have soup season to look forward to as we kiss summer goodbye.

Soup is one thing I could eat just about every day and the second it rains or snows, count me in on doing just that.

I've made a fair share of soups in my day, but this is my first time working with cannellini (white) beans. These beans have a subtle flavor, but add heartiness that every soup needs. Andouille sausage brings heat and flare, while escarole adds complexity and vibrance. This soup is similar to a Tuscan Bean Soup but much lighter because of the "brothiness."

I created this soup naturally with taste in mind, but mainly to serve as a healthy soup option. It's heavy on the broth and boasts chunks of veggies in between the beans and sausage.

If you're not a fan of the beans, have no fear! Just skip it... you'll miss out on a filling soup, but still have an immense amount of flavor and veggies to fall back on. Maybe even try using an orzo or elbow pasta instead!

May this soup bring you a cozy setting to pair with it. Enjoy!




2 cans cannellini beans, drained

4 cups (32 oz) low-sodium chicken broth

4 cups water*

1 package andouille sausage

1 head escarole, chopped

2 cans diced tomatoes, drained

1 clove garlic, minced

1 onion, diced

3 stalks celery, sliced

1 cup carrots, diced

2 Tbsp parsley, chopped

1 tsp ground sage

1 tsp fennel seeds

salt & pepper to taste

Optional garnish: grated parmesan cheese

Cut andouille sausage in cubes and brown on high heat with 1 Tbsp of olive oil until golden brown. Remove sausage from pot and set aside.

Chop garlic, onions, celery and carrots, placing them in the same pot. Sauté on medium heat for about 10 mins and stirring frequently. Add escarole, sage, parsley, and fennel seeds. Reduce down escarole for about 2 mins or until it's shrunk halfway in size. Add sausage back in the soup with the beans and tomatoes.

Pour chicken broth in pot and let simmer on low heat for about 1 hour. Serve with sprinkled parmesan cheese or plain.

* I love extra broth in my soups, so add more or less water depending on your liking.


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