White Bean, Sage, and Sausage Soup

It has been awhile since I have tried a new recipe (4 months and 8 days, to be exact) and I was very excited to get back into exploring the culinary world. I offered to make lunch for my grandma, and after some shuffling through the thousands – literally thousands – of collected recipes, I decided on White Bean, Sage, and Sausage soup and was so glad I did.

To be honest, I was a bit nervous about this. Leeks smell like black licorice, which is not a food I particularly enjoy. I pleasantly found out that the leek bulb does not make the dish taste like licorice, but gives a gentle flavor that complements everything else in the soup. This is a one-pot wonder that was super easy to make once you prepare all your ingredients. Make sure to have a few slices of crusty bread on hand to dip into the broth.

White Bean, Sage, and Sausage Soup

From Cooking Light, March 2014

Total Time: 35 minutes (45 minutes for me, but I was taking my time and singing)

Serves 8


  • Cooking Spray
  • 2 cups chopped onion
  • 1 cup chopped fennel bulb
  • ½ to 1 teaspoon crushed red pepper
  • 20 ounces hot Italian sausage links, casings removed (mild works too if you don’t like hot)
  • 8 garlic cloves, minced
  • ¼ cup chopped fresh sage
  • 1 tablespoon tomato paste (I used ketchup and it turned out fine)
  • 1 cup dry white wine
  • 6 cups unsalted chicken stock
  • 2 cups chopped plum tomato
  • 4 (14.5 ounce) cans organic cannellini beans, rinsed and drained
  • ¼ cup chopped fresh flat-leaf parsley


  1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garlic); cook 3 minutes. Reduce heat; cook 10 minutes or until sausage is browned and vegetables are tender, stirring to crumble sausage. Add sage and tomato paste; cook 3 minutes or until liquid is reduced by half. Add stock; bring to a boil, reduce heat and simmer 5 minutes. Add tomato and beans, and cook 2 minutes. Sprinkle with chopped parsley, or follow freezing instructions. For freezing, let the soup cool and then portion leftover soup into bags. Stick in the freezer and when you are ready to eat the soup, let it thaw out in the refrigerator for a few hours. 

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