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- 1 cup dried white beans (cannellini or navy), soaked overnight - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 medium carrot, peeled and diced - 1 celery stalk, diced - 2 medium potatoes, peeled and diced into ½-inch cubes - 4 cups vegetable broth (or chicken broth) - 1 cup cooked Italian sausage, sliced (or plant-based sausage) - 1 cup heavy cream or coconut cream - Salt and black pepper to taste - 1 teaspoon smoked paprika - ½ teaspoon dried thyme - 2 cups fresh spinach, roughly chopped - Fresh parsley, chopped for garnish - A pinch of red pepper flakes for heat - Fresh lemon juice for brightness - Other vegetables like bell peppers or zucchini - Calories: Approximately 400 - Protein: 18g - Carbohydrates: 45g - Fat: 18g - Fiber: 10g - Sodium: Varies with broth choice This soup is not just filling; it’s also packed with nutrition. You can easily adjust the ingredients based on what you have. The optional ingredients keep it interesting. Adding red pepper flakes can give it a nice kick. A splash of lemon juice brightens the flavor. Enjoy experimenting! {{ingredient_image_2}} First, soak your dried beans overnight. This makes them soft and ready to cook. Drain the beans after soaking. Rinse them under cold water to remove extra starch. This step helps keep the soup creamy. Set the beans aside while you prepare the rest of the soup. Grab a large pot and heat one tablespoon of olive oil on medium heat. Once hot, add the diced onion, minced garlic, diced carrot, and diced celery. Sauté these together for about 5 to 7 minutes. Stir occasionally until the veggies soften and smell great. This mix forms the base of your soup, adding depth and flavor. Next, add the diced potatoes and the rinsed beans to the pot. Mix everything well and let it cook for 3 minutes. Now, pour in four cups of vegetable broth or chicken broth for more flavor. Stir in one teaspoon of smoked paprika and half a teaspoon of dried thyme. Season with salt and pepper. Increase the heat until it boils. Once boiling, lower the heat and let it simmer uncovered for 30 to 40 minutes. You want the beans to become tender and creamy. After the beans soften, stir in one cup of sliced cooked sausage and one cup of heavy cream or coconut cream. Let it simmer for another 10 minutes. This step blends all the flavors perfectly. Finally, fold in two cups of chopped spinach and cook for another 2 to 3 minutes until it wilts. Taste your soup and adjust seasoning if needed. To make your soup burst with flavor, use fresh herbs. Fresh parsley adds a bright touch. Smoked paprika gives the soup warmth and depth. Thyme adds an earthy taste. You can also try adding a pinch of red pepper flakes for heat. Always taste your soup as you cook. Adjust seasonings to fit your taste. If your soup is too thick, add more broth or water. Stir well to mix. For a creamier texture, blend a portion of the soup. Use an immersion blender for a quick mix. You can also add more cream if you like it rich. Remember, it's easier to thin a thick soup than to thicken a thin one. Serve your soup in deep, rustic bowls. This gives a cozy feel. Drizzle quality olive oil on top for shine. A sprinkle of cracked black pepper adds taste and looks great. For extra flair, add some fresh parsley. Pair the soup with crusty bread. This helps soak up every creamy bite, making it a complete meal. Pro Tips Soak Your Beans: Soaking your beans overnight not only reduces cooking time but also enhances their digestibility. Flavor Depth: For a richer flavor, consider browning the sausage in the pot before adding the vegetables. Adjust Consistency: If the soup is too thick, add more broth or water until the desired consistency is achieved. Fresh Herbs: Add fresh herbs like basil or dill at the end of cooking for a burst of color and flavor. {{image_4}} You can easily make this soup vegetarian or vegan. Just swap the sausage for plant-based sausage. This change keeps the flavor rich and satisfying. For a creamy texture, use coconut cream instead of heavy cream. It adds a nice sweetness. Also, ensure your broth is vegetable-based. This keeps it fully plant-friendly. The type of sausage you use can change the soup's flavor. Italian sausage adds a lovely spice. If you prefer a milder taste, use chicken sausage. You can also try smoked sausage for a deeper flavor. Each choice brings a unique twist. Feel free to mix and match to find your favorite combination. Seasonal vegetables can make this soup even better. In fall, try adding butternut squash for sweetness. In spring, fresh asparagus adds a nice crunch. You can toss in kale or Swiss chard too. These greens boost nutrition and color. Just chop them up and add them during the last few minutes of cooking. This way, they stay bright and vibrant. Store leftover creamy bean soup in an airtight container. Place the soup in the fridge within two hours of cooking. It will stay fresh for about three to four days. Make sure to let it cool before sealing the container. This helps keep the texture smooth. You can freeze this soup for later enjoyment. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top, as the soup will expand when frozen. It is best to freeze it within two days of cooking. The soup can last up to three months in the freezer. To reheat, thaw the soup in the fridge overnight if frozen. Heat it gently on the stove over low heat. Stir often to prevent sticking. If the soup is too thick, add a splash of broth or water. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it to avoid splatters. Heat in short bursts, stirring in between, until hot. Yes, you can use canned beans. Canned beans save time and are easy to use. Just rinse them well before adding to the soup. You can skip the soaking step. Use two cans of beans for this recipe. This will still give you a creamy texture and rich flavor. To add spice, consider using red pepper flakes or diced jalapeños. You can also mix in a dash of hot sauce. Start with a small amount, then taste as you go. If you like heat, add more until it's just right for you. This will enhance the flavor without overpowering the soup. This soup pairs well with crusty bread or a fresh salad. You can also serve it with grilled cheese sandwiches for a cozy meal. Try a sprinkle of fresh herbs on top to add color and flavor. Enjoy this comforting meal with family or friends for a warm gathering. This blog post covered how to make a delicious creamy bean soup. I talked about the main and optional ingredients, plus the nutrition facts. You learned step-by-step how to prepare the beans, sauté veggies, and simmer the soup. I shared tips for flavor, texture, and presentation. There are variations for vegetarians and different sausages, so you can customize your dish. Lastly, I gave storage and reheating advice to enjoy it later. Remember, cooking can be fun. Experiment and make this soup your own!

Creamy Bean & Sausage Delight

A hearty and creamy soup made with beans, sausage, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup dried white beans (such as cannellini or navy), soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 medium potatoes, peeled and diced into ½-inch cubes
  • 4 cups vegetable broth (or chicken broth for added depth)
  • 1 cup cooked Italian sausage, sliced (or plant-based sausage for a vegetarian option)
  • 1 cup heavy cream or coconut cream for a dairy-free alternative
  • to taste Salt and black pepper
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried thyme
  • 2 cups fresh spinach, roughly chopped
  • for garnish Fresh parsley, chopped

Instructions
 

  • Prepare the Beans: After soaking the dried beans overnight, drain them and rinse thoroughly under cold water. This removes excess starch and any impurities. Set aside.
  • Sauté the Base: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the diced onion, minced garlic, diced carrot, and diced celery. Sauté for about 5-7 minutes, stirring occasionally until the vegetables are softened and aromatic.
  • Add Potatoes and Beans: To the pot, add the diced potatoes and the rinsed beans. Stir well to combine and cook for an additional 3 minutes, allowing the potatoes to absorb some of the flavors.
  • Simmer: Gradually pour in the vegetable broth. Stir in the smoked paprika, dried thyme, and season with salt and pepper. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30-40 minutes, or until the beans are tender and creamy.
  • Incorporate Sausage and Cream: Once the beans have softened, add the sliced cooked sausage and the heavy cream (or coconut cream). Stir gently to combine, allowing the soup to simmer for an additional 10 minutes, ensuring that all flavors meld beautifully.
  • Add Spinach: Fold in the roughly chopped spinach and cook for another 2-3 minutes, or until wilted and vibrant. Taste the soup and adjust the seasoning if necessary, with additional salt and pepper if desired.
  • Serve: Ladle the hearty soup into warm bowls. Garnish each serving with a generous sprinkle of fresh parsley for color and freshness.

Notes

Serve with crusty bread for a complete meal.
Keyword beans, creamy, sausage, soup, vegetarian option