Description
This White Bean and Sausage Soup is a hearty and comforting Italian-inspired dish combining savory bulk Italian sausage, creamy white beans, wholesome barley, fresh vegetables, and aromatic herbs in a rich broth. Perfect for a nutritious and filling meal, this soup brings together Mediterranean flavors and fresh kale for added freshness and nutrition.
Ingredients
Scale
Meat 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 the sausage and onion: In a large pot or Dutch oven over medium heat, cook and stir the 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, beans, and vegetables: Stir in the reduced-sodium chicken broth, rinsed and drained beans, undrained diced tomatoes with their juices, medium pearl barley, sliced carrot, sliced celery, minced fresh sage, and minced or crushed rosemary. Bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and simmer the soup gently for 45 minutes, allowing the barley and vegetables to soften and flavors to develop. Note that barley continues to absorb broth as it cools, so to avoid a thickened soup in leftovers, you can cook barley separately and add individually.
- Add kale and finish cooking: Stir in the chopped fresh kale and bring the soup back to a boil. Reduce the heat, cover, and simmer for an additional 25 to 30 minutes until the kale is tender and the vegetables are fully cooked.
Notes
- This soup blends Mediterranean flavors, creamy beans, fresh vegetables, and aromatic herbs to create a flavorful Italian-inspired meal.
- For leftovers, consider cooking barley separately to preserve the soup’s texture and prevent thickening from continued absorption.
- Feel free to substitute cannellini beans for pinto beans to vary the creaminess.
- Using fresh herbs enhances flavor but dried rosemary is a convenient alternative.
- Kale adds nutritional benefits and a fresh vibrant green color to the soup.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- 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
