White Bean Soup with Sausage



Serving size

2 cups soup
120 minutes

This recipe can easily be multiplied and makes great leftovers.

White Bean Soup with Sausage


1 tsp. Olive oil
4 Ounces Link Sausage (sliced lengthwise, then cut into 1/4 inch slices)
1 large Red onion (diced)
3 Medium stalk Celery, raw (diced)
3 medium Carrots, raw (peeled and cut into 1/4 inch rounds)
2 tsp., leaves Dried oregano
1 tsp. Dried or rubbed sage
1 tsp.. Smoked paprika
1 tsp. Ground fennel seed
1/4 tsp. Salt
1/8 tsp., ground Black pepper
4 cup Water
2 15 ounce can Canned no salt added white beans (NOT drained or rinsed)


Place the olive oil in a large saucepan over medium-high heat.

When the oil is hot, add the sausage and cook for about 3 minutes. Stir frequently.

Add the sliced onions and cook for 5 minutes. Stir frequently.

Add the celery and carrots. Cook for about 3 minutes. Stir frequently.

Add the oregano, sage, paprika, fennel, salt, pepper, water, and white beans.

Cover, and when the soup begins to boil, reduce the heat to a simmer.

Simmer partially covered for 90 minutes. Stir occasionally.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check to make sure the sausage is gluten-free (Applegate Farms breakfast sausage is gluten-free.)


This is a low sodium recipe.

Recipe Notes

This is a great example of how much a little bit of sausage can go a long way to add a lot of flavor. A bean soup with the Tuscan style seasonings is great on its own, but adding just a bit of sausage can really ramp up the savory flavors.

Choose sausage wisely. It is not something you should be eating every day, and the additives, such as nitrites, are not great for us. Applegate Farms makes pretty good sausages. They are reasonably priced, widely available, lower in sodium, and they are antibiotic and preservative free. The flavor of their products is great. Each link is about a half ounce and that makes them easy to measure.

Using the liquid from the canned beans makes this a thicker and creamier soup. Simmering this soup for at least an hour lets the beans cook well and soften a bit and also helps the soup thicken up.  As with almost any soup, it is better the next day, so always make a double batch.

"There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can."

Laurie Colwin