White Bean, Sage, and Sausage Soup

The perfect simple dinner on a busy night, this soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage. Enjoy half for dinner tonight, and spoon half into a freezer bag to make life easier another night.

White Bean, Sage, and Sausage Soup

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 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

  • 8

    garlic cloves, minced

  • ¼

    cup chopped fresh sage

  • 1

    tablespoon tomato paste

  • 1

    cup dry white wine

  • 6

    cups unsalted chicken stock (such as Swanson)

  • 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 1 minute, stirring constantly. Add wine; 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. TO FREEZE: Cool soup to room temperature; seal in a large zip-top plastic freezer bag. Lay bag flat in freezer; freeze up to 2 months. TO THAW: Microwave soup in bag at MEDIUM (50% power) for 4 minutes or until pliable. TO REHEAT: Pour soup into a Dutch oven. Cover and cook over medium heat until thoroughly heated (about 20 minutes).


Facebook Conversations