Herbed Sausage & White Bean Soup
Soups are an easy and comforting way to get more legumes into your life.
This soup comes together in about 30 minutes and is a fantastic dinner to ease into Spring. Not super heavy, it’s a broth-based sauce with lots of herb flavor.
Using well-rinsed canned beans helps take the prep time wayyyy down, but feel free to cook dry beans in advance if you’ve got the time.
As always, we source our pork 100% pastured and sustainable. This particular pork is from Carlton Farms. Other sustainable pork suppliers we love are Beeler’s Pure Pork, Niman Ranch, Applegate Naturals, Primal Pastures, and Butcher Box.
The addition of shredded savoy cabbage, leeks and garlic amp up the veggie power & umami in this dish. Specifically, brassicas + alliums: my two favorite vegetable families!
If you have kiddos who are picky toward the cabbage/veggies, feel free to serve the raw shredded cabbage separately on the table and top your bowl with it then stir it immediately in. It warms and softens quickly. That way the kiddos can start out light with a few shreds, and work their way up. 🙂
I highly recommend this soup topped with some fresh-grated dry aged cheese like Parmigiano, and a few torn bread croutons for crunch.
Keeps and reheats extremely well, making this a favorite meal prep/leftovers for our family. Makes about 6 servings of 2 full ladles each.
Herbed Sausage & White Bean Soup, with Shredded Savoy Cabbage
Nutrition Per Serving