This post may contain affiliate links. See my disclosure policy for more info.
White bean, spinach and sausage soup is flavorful and packed with protein, fiber and other healthy nutrients. It is hearty enough to serve as a main dish and pairs well with crusty bread or a dinner roll.
Great northern, navy or cannellini beans can be used. The flavor profile can be changed up by using different kinds of sausage such as Italian, smoked, or roasted garlic – the possibilities are endless. Fresh spinach is best suited to this soup as frozen spinach disintegrates.
This soup can be whipped up in a short amount of time. We’re on the east coast and while many prefer soup in the colder months, we eat it year round. White bean, spinach and sausage soup is a regular in our menu rotation.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Unsalted chicken broth
- Fresh spinach
- Onion
- Celery
- Garlic cloves
- Olive oil
- Dried basil
- Sausage – I used Amylu roasted garlic and asiago chicken sausage.
- Canned white beans – I use Trader Joe’s great northern beans.
- Pepper
- Garlic powder
- Salt to taste
Making the Soup
- Slice the sausage links and set aside.
- Chop the onion and celery and peel and mince the garlic or run it through a garlic press.
- Heat the olive oil in the soup pan. Add the celery and onion and saute until its tender. Then add the garlic and saute until tender and aromatic.
- Add the chicken broth to the pan. Add the pepper, dried basil, and garlic powder to the pan. Stir and bring to a boil. Then add the beans, sausage and spinach to the pan and stir. Lower the heat and simmer until thoroughly heated through.
- Taste the soup and add salt to taste.
- Serve up a bowl and garnish with grated parmesan or romano cheese if you desire and enjoy. Left overs can be refrigerated or frozen.
Serving Ideas
- A bowl of this soup with a few saltines and a side of fruit makes a nice lunch.
- This soup is hearty enough to serve for dinner. It pairs well with a dinner roll, garlic bread or a piece of crusty French bread and a side salad.
- A sandwich and bowl of bean, spinach and sausage soup also makes a satisfying dinner.
WW – 3 pt
Servings: 6 servings
Calories: 174kcal
Equipment
- 4 qt sauce pan
- chopping board
- measuring spoons
- garlic press
- Chef knife
Ingredients
- 32 oz unsalted chicken broth, Swanson
- 4 links sausage, Amylu roasted garlic & asiago chicken sausage
- 1 medium onion
- 2 large stalks of celery
- 6 oz fresh spinach
- 15 oz can of great northern beans, Trader Joe's
- 3 cloves garlic
- ¼ tsp black pepper
- 1 tsp dried basil
- 1 tsp garlic powder
- ¼ tsp salt to taste, add ¼ tsp at a time (see note)
- 2 tsp olive oil
Instructions
- Slice the sausage and set aside.
- Chop the celery and onion. Peel the garlic and run it through a garlic press or mince it.
- Heat the olive oil in the sauce pot. Add the celery and onion and saute until tender. Then add the garlic and saute 30 sec until tender and aromatic.
- Add the chicken broth to the pan along with the black pepper, dried basil, and garlic powder. Bring to a boil. Then add the beans, sausage and spinach. Lower the heat and simmer until thoroughly heated through about 10-15 min.
- Serve up a bowl and garnish with grated parmesan or romano cheese.
- Store leftovers in the refrigerator or freeze for later use.
Notes
How much salt you will have to add will depend on how much salt is in the canned beans and sausage you use.
Nutrition
Serving: 1serving | Calories: 174kcal | Carbohydrates: 14.4g | Protein: 15.6g | Fat: 6.4g | Saturated Fat: 1.6g | Sodium: 489mg | Fiber: 4g
Tried this recipe?Let us know how it was!
