We made a new recipe last weekend for Soup Sunday — Sausage & White Bean Soup! And wow. Just wow. This dairy-free, gluten-free soup is packed with flavor, full of protein, and delicious! Oh, and it only takes 30 minutes to make it! It’s perfect for chilly nights, dropping off as a meal to a friend, or serving a crowd if you’re hosting company during the holidays.

Soup Ingredient Notes

Sausage: My absolute favorite sausage is made right here in North Carolina. If you’re local, I highly recommend tracking down Neese’s Sausage!
Kale: You can also use spinach, but I prefer kale because it’s a sturdier green, whereas spinach sometimes gets too soft for me in soups.
Coconut Milk: I use a 13.5 oz can of unsweetened, full fat coconut milk.
White Beans: Any kind! I like cannellini beans.

White Bean and Sausage Soup

This dairy-free, gluten-free soup is packed with flavor, full of protein, and delicious! Oh, and it only takes 30 minutes to make it! It’s perfect for chilly nights, dropping off as a meal to a friend, or serving a crowd if you’re hosting company during the holidays.

Ingredients

1 lb ground sausage
1 yellow onion, diced
3 tablespoons minced garlic
1 cup celery, diced (2-3 stalks)
3 15-ounce cans cannellini beans, drained and rinsed
4 cups chicken broth
1 teaspoon Italian seasonin
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon dried oregano
4 cups kale, stems removed and finely chopped
salt & pepper, to taste
1 15-ounce can full fat coconut milk

Instructions

In a large pot or dutch oven, cook ground sausage over medium heat until browned, breaking up pieces into crumbles.
Add garlic, onions, and celery. Saute until the onions and celery are soft (about 5 minutes)
Add the beans, broth, and spices. Bring to a gentle boil then cover and reduce heat to low. Simmer for 15-20 minutes.
Remove from heat and stir in coconut milk and kale.
Season with salt and pepper, then serve!

Notes

Sausage: My absolute favorite sausage is made right here in North Carolina. If you’re local, I highly recommend tracking down Neese’s Sausage!
Kale:
You can also use spinach, but I prefer kale because it’s a sturdier
green, whereas spinach sometimes gets too soft for me in soups.
Coconut Milk: I use a 13.5 oz can of unsweetened, full fat coconut milk.
White Beans: Any kind! I like cannellini beans.