This creamy white bean soup with sausage is peak autumn comfort. It’s a little spicy, smoky, and rich thanks to Alubia Blanca beans that it’ll warm you right up on a cold day.
White bean and sausage soup is a classic comfort dish that can be modified infinitely, making it a really special recipe to keep on hand.
The key to the recipe is good beans. I’ve made variations of white bean stew both with canned and dry beans. While canned beans are great in a pinch, there’s nothing better than good-quality dry beans. I used Rancho Gordo Alubia Blanca beans for this. You can use any small white dry white bean. You can also use canned if you don’t have time to cook the beans ahead of time.
One thing that I really like doing with white beans is cooking them with bay leaves before I use them in the dish. Once they’re soft, I’ll transfer them to a bowl with any remaining liquid. It should not be a lot; about 1 cup, as you can see from the photo above. Then, I drizzle them with good-quality extra virgin olive oil. It infuses a gorgeous, fruity flavor to the beans that just makes for a better pot of soup.
How to make this creamy white bean soup with sausage:
This recipe is not too difficult to make, but if you use dry beans, you’ll want to get them going a few hours before you start the soup. If you work from home, take a quick lunch break, toss everything in the pot together, get it boiling, and then simmer it for the afternoon. Best of all, you’ll get an irresistible smell of simmering beans in the house!
Once the beans are tender, transfer them to a boil with the oil.
From there, simply fry up Andouille sausage; it’ll add a nice spiciness to the soup. Any sausage will work in this recipe, though. I like to fry it until it develops a bit of char on the edges.
After the sausage has browned nicely, start working in the aromatics. Onion, carrots, and celery first. Let them cook until they begin to soften.
Next, you’ll want to bloom the spices in butter in the pot. To add a nice smokiness, I use Piment d’Ville–a product I carry in my shop. It’s Boonville Barn Collective’s version of Piment d’Espelette. If you don’t have Piment d’Espelette, smoked paprika will be a fine substitute. Let the piment d’Ville, garlic powder, crushed red pepper, and thyme sprigs (or dry thyme) sizzle in the butter until fragrant.
From there, toss everything together and add the beans and their liquid to the pot. Finish with water and let it simmer until the carrots are tender.
To wrap everything up, throw in heavy cream, and greens–I used mustard for their spiciness; kale or spinach will work fine–and finish with lemon juice.
This soup is best enjoyed with a big pinch of grated parmesan on top, along with toasted sourdough bread.
Looking for more bean recipes? Check my recipe archives!
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Creamy White Bean Soup with Sausage
- Large pot
- 1 cup dry Alubia Blanca or navy beans; or use 2 15-ounce cans navy beans
- 2 bay leaves
- 2 tablespoons extra virgin olive oil divided
- 12 ounces andouille sausage sliced into thin rounds
- 1 yellow onion peeled and diced
- 2 large carrots peeled, halved lengthwise, and sliced into half-moons
- 3 ribs celery with leaves trimmed and diced
- 2 tablespoons butter
- 1 teaspoon piment d’Ville or smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red peppers
- 2 thyme sprigs or 1/2 teaspoon dry thyme
- 3–4 cups water
- 4 ounces mustard greens or curly kale leaves washed and roughly chopped
- ¼ cup heavy cream
- ½ lemon juiced
- Parmesan cheese and toasted bread optional, for serving
- Salt and pepper to taste
Cook the beans:
- Place the beans in a large pot with the bay leaves. Cover with water by 1 inch. Bring to a boil for 5 minutes. Reduce heat and cover. Simmer for 1–3 hours or until the beans are very soft. Add more water, if needed.
- Turn off the heat and let cool, uncovered, for 15–20 minutes. Pluck out the bay leaves and discard them. Stir in a big pinch of salt and 1 tablespoon extra virgin olive oil. Pour the beans and any remaining liquid (it should not be a lot; maybe 1 cup or so) from the pot into a large bowl. Wash out the pot and return it to the stovetop.
Cook the sausage:
- Heat the remaining 1 tablespoon extra virgin olive oil in the pot over medium heat. Add the sausage and cook for 5–6 minutes, stirring occasionally, until it begins to char in places.
Cook the aromatics:
- Add the onion, carrots, and celery to the pot with the sausage. Cook, stirring occasionally, for 7–8 minutes. Season with salt and pepper.
- Move the sausage and vegetables to one side of the pot. Melt the butter on the other side of the pot. Once frothy, add the piment d’ville, garlic powder, crushed red pepper, and the thyme sprigs. Cook for 30 seconds in the butter until fragrant. Stir to coat everything in the pot with the spice mixture.
Simmer the soup:
- Pour the cooked beans and their liquid into the pot and toss to coat. Taste and season with salt and pepper. Add 3 cups of water and bring to a boil. Reduce heat and simmer for 20 minutes or until the carrots are fork-tender. Only add the remaining 1 cup water as needed.
Finish the soup:
- Taste the soup and season once more. Add the chopped mustard greens and heavy cream and increase the heat to medium. Once the liquid is bubbling and the greens are bright green, turn off the heat and stir in the lemon juice.
- Ladle the soup into bowls and serve with toasted bread. Enjoy!