Main
Sausage, White Bean & Lentil Soup
50 minServes 4Nutri-Score B€€
B
50 min
50 minSausage, White Bean & Lentil Soup
what you need
Ingredients
sausage (casings removed if needed)Meat450 g
saltSpices3 g
black pepper (ground)Spices1 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
tomato pastePantry30 g
cannellini beans (drained and rinsed)Pantry400 g- lentils (rinsed)Pantry150 g
- beef bouillon basePantry15 g
waterBeverages900 ml
kale (roughly chopped, stems removed)Produce150 g
Italian seasoningSpices4 g
heavy creamDairy60 ml
Parmesan cheese (grated)Dairy30 g
per serving
Nutrition
345kcal
- Carbs
- 26 g
- Proteins
- 20 g
- Fat
- 18 g
what you’ll use
Tools
Dutch oven
wooden spoon
step by step
Method
- Step 1
Brown the sausage
- Heat a pot and add the sausage, breaking it up as it browns.
- Season with the salt and black pepper.
- Step 2
Soften the aromatics
- Add the onion and garlic to the pot.
- Sauté until the pork is cooked through and the onion is soft.
- Step 3
Add tomato paste, beans and lentils
- Stir in the tomato paste and cook briefly.
- Add the drained cannellini beans, the lentils, the beef bouillon base and the water.
- Give everything a quick stir.
- Step 4
Add the kale and season
- Stir in the roughly chopped kale.
- Season with the Italian seasoning and pour in the heavy cream.
- Step 5
Simmer the soup
- Let the soup simmer gently until the lentils are fully cooked and tender.
- Stir occasionally.
- Step 6
Serve
- Ladle the soup into bowls and top with grated Parmesan.