This recipe was born out of the need to use up some leftover food in my fridge. I love creamy white bean soup because it’s so versatile. There’s hundreds of variations and this particular pot that I threw together was so good I had to write it down. I also got to use my new enameled cast iron pot for the first time—oh my it was a beautiful experience. I put it in the pictures because I’m a total cast iron nerd and the color is just so pretty.
I don’t know what’s been going on, but the weather would make you think a hurricane finally made its way to California. We’ve had a few power outages, a spotty internet connection and flooded streets this week. If wet, blustery days like today aren’t a good time to have soup, then there’s never a good time.
This soup was such a big hit with my family! It helps that my mom loves anything with sausage. I think there’s just so much flavor in sausage and it really makes the soup pop. Chloe also loved the soup and gave it a 10/10. She’s been so cold lately that this warm, comfort food classic was the perfect dinner! Not to mention it’s super easy to throw together. So why wouldn’t you whip up a big pot of this soup?
Notes
Substitutions and Additions
There are so many swaps and substitutions that you can make with this soup—just google creamy white bean soup and you’ll see what I mean. You can use any kind of white bean you’d like, you can use kale instead of spinach, you can add corn, celery, carrots or cauliflower if you prefer them. But all in all, I hope you get creative with this (or keep it the same and placate my vanity). Soups are incredibly resilient dishes that can stand up to your creative liberties.
Creamy Sausage and White Bean Soup
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
½ lb of ground sausage
3 tbsp butter
1 lb of mushrooms
1 tsp red pepper flakes
1 Tbsp fennel seeds
2 tsp ground sage
Pepper to taste
½ white onion
4 large cloves garlic
1 lb frozen broccoli
½ lb frozen spinach
6 cups beef broth
1 can white northern beans
¾ cup heavy cream
Salt to taste
Directions
Prepare the vegetables by slicing the mushrooms, dicing the onion, and mincing the garlic.
In a large pot or dutch oven, brown the sausage on medium heat. If you can, allow fond (browned food bits) to develop in the bottom of the pot. (That’s how you get major flavor in soups!)
Once the sausage has browned, add your butter to the pot. Once melted, add the sliced mushrooms, red pepper flakes, fennel seeds, ground sage and pepper to the pot. Allow the mushrooms to brown and cook for 6-8 minutes.
Then, add the minced garlic and diced onion to the pot and cook until they’re translucent and fragrant.
Add the frozen broccoli and frozen spinach to the pot and let the vegetables melt and soften.
Once the vegetables have softened, add the beef broth and drained beans to the pot. Bring the pot to a boil and reduce the temperature to a simmer.
Next, add the heavy cream and salt to the pot.
Once the soup is well heated, and you’ve adjusted the flavor to your liking, serve and enjoy!
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