Author: Stephanie D’Adamo 
 
Ingredients  

• 1 pound ground Italian sausage 

• 1 medium onion finely chopped 

• 3 cloves garlic minced 

• 2 (14 ounce) cans cannellini beans (drained) 

• 1 (14 ounce) can navy beans (drained) 

• 1 (14 ounce) can great northern beans (drained) 

• 4 cups chicken broth 

• 1/2 teaspoon fennel 

• 12oz frozen kale or spinach 

• Salt & pepper to taste 

Instructions  

1. Add the sausage meat to a large soup pot 
2. Cook over medium-high heat for about 10 minutes, stir occasionally break up the ground and ensure the fat renders. As the meat browns, prep the onion. 
3. Add the onion to the pot and sauté it for 3-5 minutes or until it's softened and starts to lightly brown. Open and drain your beans as the onions sauté. 
4. Stir in the garlic and fennel and cook for 30 seconds. 
5. Add the beans and chicken broth. Give it a good stir and scrape up any brown bits off the bottom of the pot. 
6. Set heat to high until the soup begins to boil. Once boiling, cover the pot with the lid slightly ajar and reduce the heat so it's simmering. Cook for 15-20 minutes or until the beans begin to break down and the soup has thickened up a bit more. 
7. Stir in the frozen kale and let it warm for a minute or two. Taste and season with salt & pepper as needed. Serve immediately. 

This recipe is also great for using up other pantry items! Try adding fresh herbs (parsley, sage, rosemary), carrots (chopped fine), potatoes, rutabaga, turnips, fennel bulbs, leeks, milk, cream, sun-dried tomatoes, gnocchi, tortellini, or shell pasta. 
For an even richer texture, use an immersion blender or an old-school potato masher briefly before boiling to help the beans break down.  

For a vegan option, omit sausage completely or try this similar recipe for Hearty Tuscan White Bean Soup. 

Adapted from Salt & Lavender’s recipe for Italian White Bean Sausage Soup