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Italian Sausage and White Bean Soup

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A comforting one-pot soup featuring savory Italian sausage, creamy white beans, and bright greens, ready in about 45 minutes.

Ingredients

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  • 1 lb Italian sausage (bulk or casings removed; sweet or hot based on preference)
  • 1 can (15 oz) white beans, rinsed and drained (cannellini or great northern)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 2 cups spinach or kale (packed)
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp oregano
  • Salt and pepper to taste (adjust at the end)
  • Olive oil for cooking

Instructions

  1. Heat a large pot over medium heat. Add 1–2 tablespoons olive oil.
  2. Add the chopped onion and cook, stirring, until softened and translucent (about 4–5 minutes). Add the minced garlic and cook 30–45 seconds until fragrant.
  3. Push the onion and garlic to the side. Add the Italian sausage to the pot. Break it up with a wooden spoon and cook until browned and no longer pink (5–7 minutes). If the sausage releases a lot of fat, spoon off excess, leaving a tablespoon for flavor.
  4. Stir in the diced tomatoes (with juices), rinsed white beans, broth, dried thyme, and oregano. Scrape any browned bits from the bottom of the pot — those add flavor.
  5. Bring the soup to a boil, then reduce heat to low and simmer, uncovered, for about 30 minutes.
  6. Add the spinach or kale and cook until wilted (spinach 1–2 minutes; kale 3–5 minutes).
  7. Taste and adjust seasoning with salt and freshly ground black pepper. Serve warm.

Notes

For a creamier texture, stir in 1/2 cup heavy cream or cream cheese at the end. Can be made with turkey or chicken sausage for a leaner option.

Find it online: https://www.mealbreeze.com/italian-sausage-white-bean-soup/