Smoky Sausage and White Bean Soup
A savory, rustic soup featuring browned sausage, creamy white beans, and fresh spinach.
Recipe Author
Riff Kitchen@riffkitchen
MediterraneanDinnerQuick & Easy
Smoky Sausage and White Bean Soup
A savory, rustic soup featuring browned sausage, creamy white beans, and fresh spinach.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Chef's note
The combination of rendered sausage fat and hearty beans creates a rich, balanced meal in under forty minutes.
Method
8 steps · tap one to tick it off
Tips
Brown the sausage deeply. The browned sausage is the main source of flavor in this quick soup. Let it sit between stirs so it colors instead of steaming.
Pour off most of the fat. Italian sausage can render a lot of fat. Keep about a spoonful for the onion and spoon off the rest, or the soup turns greasy.
Bloom the smoked paprika in the fat. A minute in the hot sausage fat with the garlic wakes up its smoky flavor. Stirred into the stock later, it tastes flat and dusty.
Swaps
No chicken stock? Vegetable stock, or water with a little extra salt.
No fresh spinach? Chopped kale, simmered 3 to 4 minutes instead of 1.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 1 to 2 months for best quality, the shorter time cooked sausage keeps. The spinach softens further.
Reheat: In a pot over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
Community Reviews 0
No reviews yet. Be the first to try this!
Chef's note
The combination of rendered sausage fat and hearty beans creates a rich, balanced meal in under forty minutes.
Instructions
Follow the steps to perfection.
Tips
Brown the sausage deeply. The browned sausage is the main source of flavor in this quick soup. Let it sit between stirs so it colors instead of steaming.
Pour off most of the fat. Italian sausage can render a lot of fat. Keep about a spoonful for the onion and spoon off the rest, or the soup turns greasy.
Bloom the smoked paprika in the fat. A minute in the hot sausage fat with the garlic wakes up its smoky flavor. Stirred into the stock later, it tastes flat and dusty.
Swaps
No chicken stock? Vegetable stock, or water with a little extra salt.
No fresh spinach? Chopped kale, simmered 3 to 4 minutes instead of 1.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 1 to 2 months for best quality, the shorter time cooked sausage keeps. The spinach softens further.
Reheat: In a pot over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix