White bean, sausage and arugula soup

bowl of bean sausage and arugula soup in blue bowl with parmesan crostini.

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4.67 from 66 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

Cook Time45

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 293kcal

Author: Andrea Mut

Equipment

6 L soup pot or dutch oven

Ingredients

2 tablespoons olive oil
1 lg white or Spanish onion, diced, about 2 cups
2 celery stalks, diced, about 1 cup
2 med carrots, peeled and diced, about 1 cup
1 teaspoon salt
8 cloves garlic, peeled and minced
450 g (1 lb) Italian sausage, or your favorite kind
6-8 cups chicken stock, homemade or store bought
Parmesan rind, optional, and/or freshly grated Parmesan cheese for garnish
2 (540 ml / 18 fl oz) cans white beans (such as kidney, navy, or cannellini)
2 cups arugula, packed. Add more to taste
½ cup chopped fresh basil
2 tablespoon lemon juice
fresh ground black pepper to taste

Instructions

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.
2 tablespoons olive oil, 1 lg white or Spanish onion, diced, about 2 cups, 2 celery stalks, diced, about 1 cup, 2 med carrots, peeled and diced, about 1 cup, 1 teaspoon salt
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.
450 g (1 lb) Italian sausage, or your favorite kind, 8 cloves garlic, peeled and minced
Add chicken stock and Parmesan rind if using. Increase heat and bring to a boil. Reduce heat and simmer gently for 15 minutes.
6-8 cups chicken stock, homemade or store bought , Parmesan rind, optional, and/or freshly grated Parmesan cheese for garnish
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.
2 (540 ml / 18 fl oz) cans white beans (such as kidney, navy, or cannellini)
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.
2 cups arugula, packed. Add more to taste, ½ cup chopped fresh basil, 2 tablespoon lemon juice, fresh ground black pepper to taste
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.

Nutrition Facts are based on 1 of 10 servings and are an estimate only using an online calculator.

Nutrition