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4.78 from 9 votes

White Bean and Sausage Soup

Enjoy this hearty and rustic soup with some fresh bread and a generous sprinkling of sharp cheddar on top.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Italian
Servings: 6 serves
Calories: 241kcal
Author: Whole Food Bellies


  • 1 tbsp extra virgin olive oil
  • 4 chicken sausages
  • 2 stalks celery diced
  • 1 carrot diced
  • 1 small onion diced
  • 1 450 g can diced tomatoes look for no salt added
  • 1 450 g can white beans do not drain (look for no salt added)
  • 2 cups vegetable stock for homemade stock look here
  • 2.5 cups water
  • 2 tbsp parsley chopped
  • 1 cup cheddar cheese shredded


  • Heat the oil in a large Dutch oven over medium-high heat. Add the sausages and heat until cooked through. Remove from the heat and chop into slices
  • Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 mins. Add the tomatoes, white beans and their liquid, vegetable stock and water. Bring to a boil and then reduce heat to medium
  • Continue cooking until the soup thickens slightly, about 20 minutes
  • Add in the chopped sausages and parsley to the pot and season with salt and pepper to taste
  • Top each serving with a generous sprinkling of cheese


Calories: 241kcal | Carbohydrates: 18.9g | Protein: 12.5g | Fat: 13g | Saturated Fat: 5.2g | Cholesterol: 19mg | Sodium: 350mg | Fiber: 4.7g | Sugar: 5.1g