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White Bean Soup with Sausage (Kid friendly!)


2 tablespoons olive oil
1 1/2 pounds sweet or hot Italian sausage (low fat/organic turkey or chicken is best)
2 medium onions, in medium dice
2 medium carrots, peeled and in medium dice
2 medium celery stalks, in medium dice
1 teaspoon dried thyme leaves
3 (15.8 ounce) organic cans of white kidney or navy beans (or other white beans, undrained)
1 quart chicken broth (homemade or organic tetrapac carton)


Cut sausages into bite sized pieces

Heat oil in a large, deep saute pan or soup pot over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage may not be fully cooked at this point.)

Remove from pan.

Add onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes.

In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer.

Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.


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