Go Back
bowl of bean sausage and arugula soup in blue bowl with parmesan crostini
Print Recipe
4.27 from 15 votes

White bean, sausage and arugula soup

White Bean Sausage and Arugula Soup is an easy and fast one pot meal that is sure to please the whole family!
Prep Time20 mins
Cook Time45 mins
Course: Soup
Cuisine: Italian
Keyword: arugula, sausage, white bean
Author: Andrea


  • 6 L soup pot or dutch oven


  • 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
  • 1/2 cup chopped fresh basil
  • 1-2 tbsp lemon juice
  • 1-2 tsp salt
  • fresh ground black pepper to taste


  • Peel and dice onions, celery, carrots and garlic.
  • Heat large soup pot or Dutch oven over medium heat. Add 2 tbsp olive oil. Add onions, celery, carrots and 1 tsp salt. Cook, stirring occasionally, for 6-8 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 1/3 to 1/2 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. Serve with crusty bread or make Parmesan crostini by thinly slicing a baguette, sprinkle with Parmesan and broil on a tray until browned.


  1. Soup keeps in the refrigerator for 4 days and in the freezer for 6 months. 
  2. Serve with crusty bread and an extra sprinkle of Parmesan cheese.