This White Bean Sausage and Arugula Soup is a one pot wonder and super easy to put together. Make it any night of the week and put some in the freezer for a rainy...or snowy...or any day!
White bean, sausage, and arugula soup is a classic recipe. Many cultures have their own version but this recipe leans towards Italian flavours with lots of fresh basil and garlic, Parmesan cheese, and Italian sausage.
Do you throw out the rind from your Parmesan cheese? If you do...stop! You can use them in soups, stews, and sauces to boost up the flavour. It is a wonderful addition to soups like this and equally great in many pasta sauces. You can store them in the freezer so they are there when you need them. If you don't have any Parmesan rind on hand you can garnish each serving with freshly grated Parmesan cheese instead.
What type of sausages should I use?
I use Italian chicken sausages for this recipe but you can use any sausages you like. Hot or mild. Pork, chicken or turkey. Remove the casings when using sausage in a soup, sauce or stew. The longer cooking time turns the casings into rubber and we don't want that! To remove them just make a slice down the length of the sausage and scrape the meat into a bowl or cut a small piece from one end and squeeze out the meat. Whichever you find easiest.
Can I make this vegan?
Absolutely! Omit the sausage and replace it with any vegetable you like (mushrooms always come to my mind when omitting meat) or don't replace it with anything! You can also add a tablespoon of white miso paste if you have it. It adds wonderful umami.
how to peel and dice an onion
Peeling and chopping onions is one of the most important things to learn when you like to cook. And learning the easiest way is even better! Onions are used in so many things so it's a skill you want to hone. This series of photos shows how to do it step by step.
Leaving the root end intact keeps the onion from falling apart as you chop. Just trim the roots a bit as they often contain dirt that you don't want messing up your cutting board. Next, cut it in half from top to bottom. Then cut the top end off and peel the skin.
Make verticle slices from top to bottom. Start at the bottom, closest to the board, and at a bit of an angle towards the center of the onion. Don't cut through the root end. It holds the onion together as you chop. Continue slicing all the way around, keeping the angle to the center. Turn the onion half and slice across into a dice. The thickness of the slices, in both directions, determines the size of the dice. For a finer mince continue chopping after the whole onion has been diced.
which white beans should I use?
Honestly, any kind. I used Navy beans which are smaller in size and have a firmer texture than Kidney or Cannellini. So it depends on the texture you prefer. My preference for beans is more firm but if you like a creamier bean then go for the white kidney beans instead. You absolutely can soak and cook dry beans for this recipe. Check out my recipe for cooking dried beans here. I just like the convenience of the canned for a quick and easy soup.
Mashing a portion of the beans gives the soup body and creaminess without adding any dairy. This can be done in a food processor but I like the ease of cleaning up with just a plate and fork.
Can I substitute arugula for something else?
You can use any type of greens you like. Swiss chard, kale, collard greens, spinach or even just a big handful of parsley! I love the pepperiness of arugula plus no chopping involved! I buy the pre-washed containers of baby arugula because I'm all about avoiding washing and chopping leafy greens!
This recipe makes about 12 cups of soup depending on how much stock you use. Plenty to freeze some...if it doesn't get gobbled up right away! Leftovers are heavenly and will last in the fridge for 4-5 days.
pro tips for best results
- Use your favourite type of sausage, hot or sweet.
- Save Parmesan rinds to use to flavour soups, stews and sauces
- Any type of white beans work for this recipe. Kidney and Canellini are a bit creamier.
- Use canned beans for speed and convenience.
- When buying store bought chicken broth, look for tetra packs in the organic section. It has the best quality ingredients and less (or no) salt. It's better to salt to your own taste.
- Substitute arugula for any greens of your choice or a large handful of chopped parsley.
- Don't be shy with the fresh basil. It adds a beautiful brightness and aroma to the soup.
Let me know, in the comment section, what you think about this recipe and how you make out!
Other recipes you may like
curried red lentil soup
roasted butternut squash, fennel and apple soup
spanish chicken bake
white bean salad with roasted peppers and arugula
📖 Recipe
White bean, sausage and arugula soup
Ingredients
- 1 lg white or Spanish onion, diced, about 2 cups
- 2 lg celery stalks, diced, about 1 cup
- 2-3 med carrots, peeled and diced, about 1 cup
- 8 cloves garlic, peeled and minced
- 1 kg or 2 lbs Italian sausage, or your favorite kind
- 6-8 cups chicken stock, homemade or store bought
- Parmesan rind, optional, and/or freshly grated Parmesan cheese
- 2 540 ml or 18 fl oz cans white beans, navy, canellini, or kidney
- 2 cups arugula, packed. Add more to taste
- ½ cup chopped fresh basil
- 1-2 tablespoon lemon juice
- 1-2 teaspoon salt
- fresh ground black pepper to taste
Instructions
- Peel and dice onions, celery, carrots and garlic.
- Heat large soup pot or Dutch oven over medium heat. Add 2 tablespoon olive oil. Add onions, celery, carrots and 1 teaspoon salt. Cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent.
- Meanwhile, remove casings from sausages. When vegetables are soft add sausage and garlic. Using a wooden spoon, break up the sausage into small pieces and cook for 8-10 minutes or until sausage is cooked and starting to brown.
- Add chicken stock and Parmesan rind if using. Increase heat and bring to a boil. Reduce heat and simmer gently for 15 minutes.
- Meanwhile, rinse and drain beans. Place ⅓ to ½ of the beans on a plate or cutting board and mash with a fork. After soup has simmered for 15 minutes add the whole and mashed beans and continue simmering for another 15 minutes.
- Add arugula and chopped basil. Simmer 5 more minutes. Add more stock if you want to thin it out more. Remove from heat and add fresh lemon juice. Taste and adjust seasonings, adding more salt and/or pepper as needed.
- Garnish each serving with some freshly grated Parmesan cheese.
Notes
- Store in the refrigerator for 4 days and in the freezer for 6 months.
- Use any of your favourite sausages.
- Serve topped with grated Parmesan cheese.
- To make this soup vegan, omit the Parmesan cheese and sausage and add an extra can of beans. Replace chicken stock with vegetable stock.
Audrey Mah says
Easy flavourful and hearty soup for the cooler days. I didn’t have arugula so substituted with spinach. Would like to try using dry beans next time. What is the equivalent qty of the dry beans?
Andrea says
Hi Audrey! So happy you enjoyed the soup! There is a link in the post to take you to my method for cooking dried beans. As a general rule, 1 cup dried will yield approximately 3 cups cooked, which would be a good amount for the soup.
Sharon says
This was delicious!! Thank you for a great recipe! My husband and I are both on the Livy diet, so perfect for our supper!!
Andrea says
So happy you both enjoyed it! Thanks for commenting! 😊
Barb Kavanagh says
This is one of my favourite recipes! Like some comments above I also switch out the arugula for spinach and I also use spicy Italian sausage. I also think the Parmesan rind is imperative for added flavour and if I don’t have it I add a good chunk of Parmesan. It works just fine. I always stretch the recipe out to make a lot more and my husband keeps saying how good it is the longer it sits. No need for the freezer. Great job Andrea!
Andrea says
I'm so happy you enjoyed the soup and I love the switch ups!
Anne-Marie says
Excellent!
Karen says
This is by far the best homemade soup I have ever made. I switch out the arugula for spinach and have made this over and over. It's a trip to flavour town for sure!
Jennifer says
AMAZING! I'm sick with influenza this week and just wanted a comforting, healthy soup. This is it! I added Cremini mushrooms and some riced cauliflower (in a livy loser lol) and only had kale on hand. This is so flavourful and delicious! I took the advise of one review and added pesto.....so good! Thank you again for an AMAZING recipe!
Muriel says
Easy and delicious. I made half the recipe and still had a huge pot of soup to eat and freeze. Kale instead of Arugula and honey garlic sausage. So hearty and satisfying. Thanks
Doreen Smith says
One of my favourites. I love this soup. It is so satisfying and yummy. And it freezes well!
I have been making it with Italian fennel sausage, but must try the chicken sausage. I haven’t used chicken sausage before, any hints on ingredients and where you get yours.
I am a “fan” of every one of your recipes that I have tried so far.
Your hints and details included are so valuable and thoughtful. Andrea you think of everything! ❤️
*And hints for adapting timing for GL program have be helpful too. So glad I found you to follow along.
Andrea says
I'm so happy you found me too and are enjoying the recipes! I like to buy chicken sausages from my local butcher but you can also find them in most grocery stores. Go for the ones with the shortest ingredient list. 👌
Terry Tramontin (Mrs.) says
Hi Andrea
This is another one of your amazing soups, thank you
How do you do it? How do you make them all soo tasty
I made it just for 4 so it will be good for 2 meals for my husband
and myself. Everything is in this soup protein, vegetables and healthy fats. As you suggested I put a piece of Parma cheese rind in the soup. Delicious !
Andrea please keep making those wonderful soups/food
Thank you 😋
Thank you
Terry
Andrea says
Thank you so much for the lovely comment! I'm so happy you are enjoying the recipes and I plan to keep them coming!
Cindy B says
This was DELICIOUS!
I'm not a fan of sausage so next time I will use less, but loved the flavor. I didn't have Arugula, so I substituted with Kale.
I also froze half, which is something I have never done before. It was great to find the frozen soup in the freezer when I didn't feel like cooking. It was just as delicious when reheated.
Andrea says
I'm happy you enjoyed the soup! It's very flexible and if you don't care for sausage you could always use ground meat instead. Kale is a great substitute!
Shelly says
So when i google how many sausages per lb it says 5. Am I correct to assume I'm using 10 sausages for this recipe? Thanks!
Andrea says
Hi Shelly!
It depends on the size of the sausages. I used 2 large sausages from my local butcher which equaled 2 lbs. You can add less if you prefer. The recipe is flexible that way 😀
Louise says
Made this tonight for the first time. It was so incredibly flavourful and delicious!! Loved it!
It's a "keeper"
Bev says
This was a super easy and delicious soup to make! Thanks Andrea, please keep those recipes coming….