Spicy Sausage Soup with White Beans and Veggies

Yield: 6 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Ingredients

1 tablespoon olive oil
1 pound hot Italian sausage, casings removed
1 leek (white and light green parts), sliced into thin half-moons and cleaned
1 red bell pepper, seeds removed and diced
1/2 yellow onion, diced
1/2 teaspoon kosher salt, plus more as needed
3 cloves garlic, minced
8 cups chicken stock (or an equivalent amount of bouillon and water)
3 cups sweet potatoes diced 1/2”-thick
1 bunch hearty greens, stems removed and sliced into ribbons (like kale, chard, or collard greens)
1 14-ounce can cannellini beans, drained and rinsed

For serving (optional):
Grated parmesan cheese
Balsamic vinegar

Method

  1. Place a Dutch oven over medium-high heat. Once hot, add the olive oil and sausage. Use a wooden spoon or spatula to break the meat into large crumbles. Sauté, stirring frequently, until just beginning to brown at the edges, about 6-7 minutes. Use a slotted spoon to remove the cooked sausage to a plate and reserve.

  2. To the rendered sausage fat in your Dutch oven, add the leek, bell pepper, onion, and 1/2 teaspoon kosher salt. Sauté for 5-6 minutes or until the veggies have released their moisture and softened. (While sautéing, use a wooden spoon to dislodge any browned sausage bits from the bottom of the pot, which add great flavor.)

  3. Add garlic and sauté for 1-2 minutes more, just until fragrant.

  4. Add the chicken stock (or bouillon and water) to the Dutch oven along with the sweet potatoes. Bring the soup to a boil, then reduce heat to medium and cover. Simmer for 8-10 minutes or until the sweet potatoes are almost tender.

  5. Add the sliced greens, beans, and reserved browned sausage to the soup. Simmer uncovered for 4-5 minutes longer, or until the greens are wilted and tender. Taste and season as needed with kosher salt, but be warned: Depending on how salty your stock or bouillon is, it’s very possible that your soup won’t need any.

  6. Ladle the soup into bowls and serve hot, garnishing with grated parmesan and a splash of balsamic vinegar, if you’d like.

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