Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check to make sure the sausage is gluten-free (Applegate Farms breakfast sausage is gluten-free.)


"There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can." -Laurie Colwin

The refrigerator light goes on...

This is a great example of how just a little bit of sausage can add a lot of flavor. This bean soup with the Tuscan style seasonings is great on its own, but adding just a bit of sausage can really ramp up the savory flavors.

I am a fan of Applegate Farms sausages. They are reasonably priced, widely available, lower in sodium, and they are antibiotic and preservative free. The flavor of their products is great. Each link is about a half ounce and that makes them easy to measure.

Simmering this soup for at least an hour lets the beans cook well and soften a bit and also helps the soup thicken up. As with almost any soup, it is better the next day, so always make a double batch.


White Bean Soup with Sausage

Servings: 4 | Serving size: 2 cups soup

Cooking Time: 75 minutes

This recipe can easily be multiplied and makes very good leftovers.

1 tsp. olive oil
4 ounces sausage links (sliced lengthwise, then cut into 1/4 inch slices)
1 large red onion (thinly sliced)
3 medium ribs celery (diced)
3 medium carrots (peeled and cut into 1/4 inch rounds)
2 tsp. dried oregano
1 tsp. rubbed sage
1 tsp. paprika
1 tsp. ground fennel seed
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
6 cups water
2 - 15 ounce cans no salt added white beans (drained and rinsed)

White Bean Soup with SAuc

Place the olive oil in a large saucepan over medium-high heat.

When the oil is hot, add the sausage and cook for about 3 minutes. Stir frequently.

Add the sliced onions and cook for 5 minutes. Stir frequently.

Add the celery and carrots. Cook for about 3 minutes. Stir frequently.

Add the oregano, sage, paprika, fennel, salt, pepper, water, and white beans.

Cover, and when the soup begins to boil, reduce the heat to a simmer.

Simmer covered for 60 minutes. Stir occasionally.


Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 307 Calories from Fat 72
% Daily Value
Total Fat 8g
    Saturated Fat 2g 9%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 23mg 8%
Sodium 401mg 17%
Total Carbohydrates 42g 32%
    Dietary Fiber 11g 44%
    Sugars 5g
Protein 20g
Vitamin A 58% Vitamin C 8%
Calcium 17% Iron 33%
Vitamin K 24 mcg Potassium 1100 mg
Magnesium 103 mg