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Italian sausage bean soup

March 9, 2015 Recipes

Number of servings: 6


  • Italian sausage link (about 1/4 pound)
  • 1 teaspoon olive oil
  • 1 stalk celery, sliced
  • 1 onion, chopped (about 1 cup)
  • 2 cloves garlic, peeled and crushed
  • 3 cups cooked white beans
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 14.5-ounce can diced tomatoes, no salt added
  • 2 cups shredded fresh escarole or spinach


Remove the sausage casing. Heat olive oil in the soup pot and add sausage, stirring to break up the meat into small crumbles. Brown the meat and remove some of the sausage fat by blotting with a paper towel. Add onion, celery and garlic. Sauté briefly. Add beans, chicken broth, bay leaf and tomatoes. Heat thoroughly. Just before serving, add the escarole or spinach. It doesn't have to cook—just wilt and stay a vibrant green.

Nutrition information

Calories: 214
Protein: 16 grams
Fat: 5 grams
Cholesterol: 6 milligrams
Carbohydrates: 32 grams
Fiber: 8 grams
Sodium: 203 milligrams