A hearty and healthy rustic White Bean and Sausage Soup recipe that’s delicious and incredibly easy to make, featuring fresh spinach, vegetables, sausage, pasta, and white beans.It’s a family pleasing and budget friendly meal.
Heat oil in a large saucepan over medium-high heat, swirling to coat pan. Add chopped onion and salt and sauté, stirring occasionally, until golden brown, about 15-20 minutes. If onions start to cook too quickly, add about ¼ cup water to slow the cooking and allow caramelization.
1 teaspoon olive oil, 1 large yellow onion, 1 teaspoon salt
Add carrots, red pepper, and dried thyme, and continue to cook for 5-7 more minutes.
½ cup peeled and diced carrots, ½ red bell pepper, ½ teaspoon dried thyme
Add tomatoes, beans, a few grinds of fresh pepper, broth, and rosemary springs to pan. Bring to a boil, lower heat to simmer, and cook 5 minutes.
14.5 ounces petite diced tomatoes, 15.5 ounces white Cannellini beans, freshly ground black pepper, 4 cups low-sodium vegetable broth, 2 sprigs rosemary
Add broken spaghetti pieces, and cook for about 10 minutes until pasta is al dente (cooking time may vary based on pasta shape).
1/3 cup broken spaghetti
Remove and discard rosemary stems. Taste for seasoning, adding more salt or pepper as desired. Add cooked sausages, and fresh spinach leaves. Stir until spinach wilts. Garnish with additional rosemary if desired.
Cook sausages separately to satisfy different dietary needs or choicesTime saver: Use packaged shredded carrots so you don't have to peel and chop carrotsI like the fun addition of the broken spaghetti pieces, but you could also use any small pasta like ditalini, orzo, or even stars.Soup can be made ahead by leaving the pasta out and reheating and adding pasta.