Italian White Bean Soup
Hearty Italian white bean soup with sausage, saved blanching liquid, and simple veggies. Add pasta or freeze leftovers.
Reusing the water from blanching the sausages adds flavor that is otherwise lost.
Yield: 5-6 servings
- Blanch and save the sausage water for extra meaty flavor, then brown the sausages for color.
- Sweat onion, carrot, celery, and garlic, add saved water plus stock, canned beans, and sliced sausage; simmer briefly.
- Optional: cook small pasta in the soup at the end or separately; refrigerate 3–4 days or freeze up to 3 months.
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Preparation Instructions:
Bring 3 cups of water to a simmer, blanch sausages until cooked. Save water.
Brown the sausages in soup pot, using a teaspoon of oil or butter. Remove and let rest once they have nice color on both sides. Slice into coins.
Add more oil to the pot, sweat carrots, onion, celery, and garlic with a pinch of salt and some black pepper.
Add the saved sausage water, soup stock, and Italian Herbs to the pot, bring to a slow boil. Add beans and sliced sausage. Simmer for another minute or two, letting flavors marry.
Serve with semolina loaf bread, and an optional garnish of shredded parmesan.
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More About This Recipe
You can also cook pasta in this soup. Ditalini and Orzo are two good options. Add the pasta at the end, letting it cook in the broth. Remove from heat when pasta is 3/4 done, letting residual heat cook the noodles.
If you enjoyed this recipe, check out more Italian recipes here.
Frequently Asked Questions
Why blanch the sausages and save the liquid?
Blanching cooks sausages gently and draws out flavorful juices and some impurities into the water. Using that liquid in the soup adds sausage flavor you would otherwise lose. If you prefer, you can skip blanching, but the broth will be lighter and there may be more splatter when browning.
Can I use other sausages or make this soup vegetarian?
Yes. Swap for sweet, hot, chicken, or turkey Italian sausage. For a vegetarian version, use plant-based sausages or omit sausage and add mushrooms, smoked paprika, or a Parmesan rind for umami, and use vegetable stock instead of chicken stock.
Can I use dried cannellini beans instead of canned?
Yes. Soak dried beans overnight or use the quick soak method, then simmer until tender, about 45 to 90 minutes depending on age. Drain or reserve some of the bean cooking liquid to add body to the soup. In a pressure cooker, cook about 20 to 25 minutes.
How should I add pasta without it getting mushy?
Use small shapes like ditalini or orzo. Add dry pasta to simmering soup near the end and remove the pot from heat when pasta is about 3 quarters done so residual heat finishes cooking. For the best leftovers, cook pasta separately and combine when serving.
How long does this soup keep and can I freeze it?
Store refrigerated in a sealed container for 3 to 4 days. Freeze for up to 3 months. If you plan to freeze, omit or undercook any pasta; add fresh or fully cooked pasta after reheating. Thaw overnight and reheat gently on the stove.
How do I adjust seasoning or make the soup spicier?
Taste after it simmers and add salt gradually. For heat, use hot Italian sausage, crushed red pepper, or a pinch of cayenne. To brighten the flavor, stir in a splash of lemon juice or red wine vinegar and finish with shredded Parmesan.
Do I need both the saved sausage water and soup stock?
Using both is recommended. The saved water brings sausage flavor while stock adds body and seasoning. If you only have stock, it will still work; use stock for all the liquid and adjust salt to taste.
Why blanch the sausages and save the liquid?
Blanching cooks sausages gently and draws out flavorful juices and some impurities into the water. Using that liquid in the soup adds sausage flavor you would otherwise lose. If you prefer, you can skip blanching, but the broth will be lighter and there may be more splatter when browning.
Can I use other sausages or make this soup vegetarian?
Yes. Swap for sweet, hot, chicken, or turkey Italian sausage. For a vegetarian version, use plant-based sausages or omit sausage and add mushrooms, smoked paprika, or a Parmesan rind for umami, and use vegetable stock instead of chicken stock.
Can I use dried cannellini beans instead of canned?
Yes. Soak dried beans overnight or use the quick soak method, then simmer until tender, about 45 to 90 minutes depending on age. Drain or reserve some of the bean cooking liquid to add body to the soup. In a pressure cooker, cook about 20 to 25 minutes.
How should I add pasta without it getting mushy?
Use small shapes like ditalini or orzo. Add dry pasta to simmering soup near the end and remove the pot from heat when pasta is about 3 quarters done so residual heat finishes cooking. For the best leftovers, cook pasta separately and combine when serving.
How long does this soup keep and can I freeze it?
Store refrigerated in a sealed container for 3 to 4 days. Freeze for up to 3 months. If you plan to freeze, omit or undercook any pasta; add fresh or fully cooked pasta after reheating. Thaw overnight and reheat gently on the stove.
How do I adjust seasoning or make the soup spicier?
Taste after it simmers and add salt gradually. For heat, use hot Italian sausage, crushed red pepper, or a pinch of cayenne. To brighten the flavor, stir in a splash of lemon juice or red wine vinegar and finish with shredded Parmesan.
Do I need both the saved sausage water and soup stock?
Using both is recommended. The saved water brings sausage flavor while stock adds body and seasoning. If you only have stock, it will still work; use stock for all the liquid and adjust salt to taste.
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