This White Bean and Sausage Soup with Lemon and Greens is a hearty and healthy soup that warms you from head to toe. With over 20 grams of protein and 9 grams of fibre per serving, this delicious one-pot soup also packs a nutritious punch. I make this recipe when I need some warmth in the cold winter months or if I need something bright to pick me up when I’m feeling under the weather.
I have my usual soup rotations for the winter, with some of my favourites being Healthy Hamburger Soup with Barley, and the yummy Butternut Squash Soup with Bacon. But after one test, this white bean and sausage soup quickly became one of my favourite go-to soups for the winter. I just love the brightness of the lemon with the heartiness of the sausage.
Why You’ll Love This White Bean and Sausage Soup
- Big serving of protein (20g) and fibre (9g) in every bowl
- Easy one-pot meal
- Perfect for meal prepping and freezer friendly
- Great “feel better” food when you’re under the weather
Ingredient List
- Onion: I chose to use one large sweet onion because it was locally grown but you can use white, yellow, or Spanish onion as well.
- Celery
- Carrots
- Extra Virgin Olive Oil: You can use most other oils if you have a preference.
- Garlic
- Sausage: I used 500 grams of honey garlic sausages removed from the casing.
- White Kidney Beans: Often called Cannellini Beans, 2 x 540ml cans.
- Chicken Broth
- Lemon: Zest and juice.
- Arugula: I ended up using 4 cups of baby-sized arugula. Sometimes I find the larger leaves turn into a messy spoonful so adding the baby sized leaves made more sense and they ended up working really well.
- Parmesan Cheese: An optional (but mandatory in my world) topping.
- Fresh Dill: Optional topping. I am not usually a huge lover of dill (I think my beef started with the potato chips), but in this soup it actually makes a nice addition.
- Salt
- Pepper
- Oregano
- Rosemary
- Cumin
- Red Pepper Flakes: Totally optional. I generally just add a pinch or two.
How to Make White Bean and Sausage Soup with Lemon and Greens
Step 1: In a large pot or dutch oven, heat the oil over medium heat, then add the onions, celery, carrots, and garlic. Cook until the onions begin to soften.
Step 2: Add the salt, pepper, cumin, oregano, rosemary, and red pepper flakes, and cook for a few minutes until fragrant.
Step 3: Remove the sausages from their casings and add to the pot. Using your spoon, break the sausages into bite sized pieces and fully cook before moving to the next step.
Step 4: Drain 1 can of the white kidney beans. Using a fork or spoon, mash the beans into a paste. You can use a food processor to do this if it’s easier – I just hate the extra clean up. I find pouring them into a shallow bowl or plate makes it a bit easier.
Once the beans have been mashed into a paste, add to the pot along with 2 cups of the chicken broth. Stir until the mashed beans have combined, then add the remaining 2 cups of chicken broth, the second can of drained white kidney beans, and the lemon zest and juice. Tip: Don’t worry if the beans aren’t perfectly mashed, a few chunks are totally fine.
Step 5: Simmer over medium heat for 30 minutes, then add the arugula. Using a spoon, make sure the leaves are submerged into the soup. Cover and let simmer again on medium-low for 5-10 minutes or until the leaves have fully wilted. Top with parmesan cheese and fresh dill and serve this white bean and sausage soup while it’s hot.
Equipment
- Wooden spoon
- Airtight containers (if freezing)
If you give this White Bean and Sausage Soup a try, don’t forget to tag me on Instagram or Facebook — I love seeing your kitchen wins.
White Bean and Sausage Soup with Lemon and Greens
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes1
hour30
minutes375
kcal1
hour50
minutesA hearty white bean and sausage soup finished with lemon and greens, packed with protein, fibre, and comforting flavour in every bowl.
Ingredients
1 Large Sweet Onion diced
3 Celery stalks diced
1 Large Carrot diced
3 Garlic Cloves minced
3 Tablespoons Extra Virgin Olive Oil
500 grams Honey Garlic Sausages removed from casing
2 x 540ml White Kidney Beans or Cannellini Beans drained
4 Cups Chicken Broth
1 Lemon for the zest and juice
4 Cups Baby-Size Arugula
Parmesan Cheese optional topping
Fresh Dill optional topping
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cummin
2 teaspoons Dried Oregano
2 teaspoons Dried Rosemary
Red Pepper Flakes to taste
Directions
- In a large pot or dutch oven, heat the oil over medium heat, then add the onions, celery, carrots, and garlic. Cook until the onions begin to soften.
- Add the salt, pepper, cumin, oregano, rosemary, and red pepper flakes, and cook and stir for a few minutes until fragrant.
- Remove the sausages from their casings and add to the pot. Using your spoon, break the sausages into bite sized pieces and fully cook before moving to the next step.
- Mash 1 can of the white kidney beans with a fork until it forms a paste. Add this, and 2 cups of the chicken broth to the pot and stir until combined. Add the remaining 2 cups of chicken broth, remaining can of drained white kidney beans, lemon juice and zest. Stir and simmer over medium heat for 30 minutes.
- Add the baby-sized arugula to the pot. Using a spoon, insure the leaves are fully submerged. Cover, and cook for 5-10 minutes or until the leaves have fully wilted. Top with parmesan cheese and fresh dill.
Notes
- You can substitute white kidney beans for other white beans
- You can mash more beans if you like a thicker soup – or less (or none) depending on how you like it.
- You can try ground key or ground chicken instead of sausage.
- Kale or spinach can be used with or instead of arugula however Spinach does tend to get a little soggy (in my opinion).
Love Soups? Try this Healthy Hamburger Soup Recipe with Barley
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