Skip to contentWhite Bean & Sausage Soup with Greens
3 tablespoons olive oil- 1 pound Italian hot sausage, casing removed
- 1 medium onion, finely chopped
- 2 large carrots, finely diced
- 2 stalks of celery
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground fennel seeds
- 3 cups of cooked white cannelini beans
- 1 1/2 cup sliced mushroom
- 2 bunches kale, collard greens, or spinach stems removed and roughly chopped
- 6 cups homemade chicken stock, preferably bone broth.
- Sea Salt and Freshly Ground Black Pepper, to taste
- 1 bunch of fresh dill
- Grated locatelli romano cheese
- In a large pot, heat 3 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
- Add onion, carrots, celery, fennel seeds and bay leaves. Season generously with sea salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add greens and mushrooms, and cook until greens are slightly wilted. Add chicken stock, season with salt, pepper, and paprika and cover with lid.
- Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine.
- When about ready to serve top with grated locatelli cheese and fresh chopped dill. Drizzle olive oil on top.
3 tablespoon