Kalyn's Kitchen

White Bean Soup with Italian Sausage, Zucchini, and Basil (Video)

White Bean Soup with Italian Sausage, Zucchini, and Basil is loaded with flavor, and this soup will make you buy zucchini in the winter! And with lots of sausage and zucchini, this soup might be lower in carbs than you think!

PIN White Bean Soup with Italian Sausage, Zucchini, and Basil!

White Bean Soup with Italian Sausage, Zucchini, and Basil finished soup in bowl

Over the weekend I had my annual soup party, where I make lots of different soups and invite friends and family over to eat soup and catch up on news! Some other people brought amazing soups this year as well, and a lovely time was had by all. This year’s party was partly to show people my finally-completed playroom project where I finished the basement in my new house into a kids playroom, and I promise to take some photos of that soon to share on the blog.

But today let’s talk about this White Bean Soup with Italian Sausage, Zucchini, and Basil. When I picked out some favorite soups to make for the party, I decided this one really needed better photos, so I took some pictures as I was making it. That means this is a double batch of soup, so keep that in mind when you look at the photos.

There are a few ways you can vary this soup with equally good results, but please, please, please use dried white beans that have been soaked overnight and not canned beans. That’s going to make a huge difference in the flavor of the soup.

What ingredients do you need for this recipe?

  • dried white beans
  • chicken broth, plus added water as needed
  • onion
  • Dried Basil (affiliate link)
  • dried marjoram (or use oregano if you don’t have marjoram)
  • ground fennel (affiliate link)
  • Minced Garlic (affiliate link)
  • turkey or pork Italian Sausage
  • diced zucchini
  • fresh ground black pepper
  • hot pepper flakes
  • fresh basil

White Bean Soup with Italian Sausage, Zucchini, and Basil process shots collage

How to Make White Bean Soup with Italian Sausage, Zucchini, and Basil:

(Scroll down for complete recipe with nutritional information.)

  1. As I mentioned, soak the beans overnight (or all day if you’re making soup in the evening.)
  2. Then rinse beans, pick out loose skins or broken pieces, and put soaked beans in a pot with chicken stock, water, chopped onion, Dried Basil (affiliate link), dried marjoram (or oregano), ground fennel (affiliate link), and Minced Garlic (affiliate link) and simmer on low until beans are starting to get tender.
  3. While the beans cook, either roast the sausage in the oven or brown in a pan, then cut into half moon slices.
  4. Add sausage to the soup, deglaze the pan with water, and add that flavorful liquid to the soup pot, and continue to simmer soup.
  5. Cut off the ends of the zucchini and wash if needed; then cut zucchini in half lengthwise and then into half-moon slices.
  6. When the beans are nearly done, add the zucchini to the soup and simmer about 30-45 minutes more.
  7. Add fresh chopped basil (or frozen basil, or chopped basil from a tube) and simmer about 5 minutes more.
  8. Serve hot and wait for your guests to devour this, which they will!

White Bean Soup with Turkey Italian Sausage, Zucchini, and Basil found on KalynsKitchen.com

More Soups with White Beans:

White Bean Soup with Ham and Rosemary
Italian Sausage and Bean Soup with Chard
Bean Soup with Ham and Chard

White Bean Soup with Italian Sausage, Zucchini, and Basil finished soup in bowl

White Bean Soup with Italian Sausage, Zucchini, and Basil

Yield 8 servings
Prep Time 1 hour
Cook Time 1 hour 40 minutes
Additional Time 12 hours
Total Time 14 hours 40 minutes

This White Bean Soup with Italian Sausage, Zucchini, and Basil is loaded with flavor, and it's great for a delicious meal.

Ingredients

  • 2 cups dried white beans (see notes)
  • 6 cups chicken broth, plus added water as needed
  • 1/2 cup chopped onion
  • 1 tsp. dried basil
  • 1 tsp. dried marjoram (or use oregano if you don’t have marjoram)
  • 1 tsp. ground fennel
  • 1 tsp minced garlic
  • 19.5 oz. pkg. Italian Sausage (see notes)
  • 2 cups diced zucchini
  • fresh ground black pepper
  • 1 tsp. hot pepper flakes, or less if you don’t like spicy foods
  • 1/2 cup chopped fresh basil (or less, depending on what you have)

Instructions

  1. Soak dried beans overnight, or all day while you’re at work.
  2. Drain soaked beans, rinse, and remove any loose skins or broken pieces.
  3. Place beans in soup pot with chicken stock, chopped onion, dried basil, dried marjoram or oregano, ground fennel, and minced garlic and cook at a low simmer about one hour, or until beans are starting to get tender. (The cooking time of dried beans depends greatly on how old they are, even when the beans have been soaked, so check by tasting.)
  4. While beans cook, preheat oven or toaster oven to 400F/200C and roast turkey sausage about 25-35 minutes, or until well browned and firm, or heat a small amount of oil in a frying pan and brown sausage well on all sides.
  5. Remove sausages from roasting pan or frying pan, then deglaze pan with 1/2 cup water, scraping off the browned bits from the bottom of the pan, and add to soup.
  6. Cut sausage in half lengthwise, and then into slices and add to soup.
  7. Continue to simmer on low, adding a little water if the soup is starting to get too thick.
  8. Wash zucchini, trim both ends, cut in half lengthwise and then into 1/2 inch this slices.
  9. When beans are beans softened and close to being done, add chopped zucchini, black pepper, and hot pepper flakes and simmer 30-45 minutes more.
  10. When beans are fully softened and cooked, add chopped fresh basil or frozen basil and cook 5 minutes more.
  11. Serve hot. This will keep for several days in the refrigerator and also freezes well.

Notes

You may use about 6 T frozen basil or chopped basil from a tube. I used a package that has 5 links of turkey Italian sausage; use pork Italian sausage if you prefer.

Recipe created by Kalyn with inspiration from a new ceramic-coated cast iron dutch oven.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 328Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 43mgSodium: 1213mgCarbohydrates: 18gFiber: 4gSugar: 4gProtein: 20g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

White Bean Soup with Italian Sausage, Zucchini, and Basil thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
White Bean Soup with Italian Sausage, Zucchini, and Basil is approved for any phase of the original South Beach Diet if you use turkey Italian Sausage. If you’d like lower carbs, use more sausage and zucchini and a smaller amount of beans, but if you check the nutritional information this soup might be lower in carbs than you think.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Blogger Info:
This tasty soup was first posted for Weekend Herb Blogging, hosted by the lovely Susan at The Well-Seasoned Cook. This was when basil had been crowned King of Herbs in connection with the two year anniversary of Weekend Herb Blogging. Not only does basil taste wonderful, but it’s easy to grow, and frozen basil will taste great in soup, stew, and pasta sauce all winter.

Pinterest image of White Bean Soup with Italian Sausage, Zucchini, and Basil

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    41 Comments on “White Bean Soup with Italian Sausage, Zucchini, and Basil (Video)”

  1. This is one of my absolute favorite recipes, and now one of my roommate's favorites too. The first time I made it for them one of them ate three bowls in one sitting! It's such a great thing to start midday and let simmer til dinner time and everyone loves to dig in.

  2. I cannot WAIT to make this! I made a white chili recipe of yours (Amy's) and we love it and make it all the time now!!!!!

  3. Has any one figured up the calorie count on this per serving by chance? It looks delicious!!

  4. This soup is a lot like the Tuscan Soup I had in Pisa, when I went to Italy last year.

    I took out the turkey sausage and added canned tomatoes, carrots and cabbage. It was served with bread soaked inside the soup bowl, and it was very, very good!

  5. Missy and Anonymous, if you google “Chantal cookwear where made” it appears that most of their cookware is made in Germany. I didn’t see anything about it being made in China.

  6. Has anyone found out anything about lead paint and China when it comes to the Chantal cast iron dutch ovens? I just bought one as well and need to know what it is made of and where it comes from. It’s tough to find out anything about these pots on the internet.
    thanks.
    a

  7. I just bought the exact same blue pot at my TJ Maxx yesterday and it is the very reason I found your thread. I wanted to learn more about my new pot. Mostly I wanted to know if anyone had concerns about the fact that it is made in China and the possibility of lead paint. I didn’t even think of that until I went looking into info about my pot. I love that you have a recipe for my pot and any other recipes or feedback is greatly appreciated. I love blue and the design on the lid won me over. I had another one picked out and even brought home that was rated to 650 degrees in the oven but I just had to have the blue one!!

  8. OMG, that looks like just what I need to get me through winter… And isn’t enamelled cast iron cookware the BEST? I have a (small) collection of Le Creuset, all purchased from… you guessed: TK Maxx here in London! It’s my favourite store by a mile.

  9. That is one gorgeous pot, Kalyn! Love the color of the blue.

  10. Kalyn, this is a lovely soup – I’m a sucker for white bean concoctions. Unsurprising that basil was voted as number one herb!

  11. How I wish I could have you deliver a bowl of your soup to my table tonight! I have just seen my youngest daughter off to England for a year, my husband is away for three months and I’m home alone tonight with my cats…this wonderful bowl of soup is what I need!!
    May your new Chantal bring you years of delight!
    Ronell

  12. I made this last night and it was wonderful! I have had the hardest time finding basil so I had to do without, I might throw in a handful of spinach tonight but it was really tasty as is. I was worried I wouldn’t like the sausage but it came out great.

    Thanks for sharing your yummy recipes!

  13. I am loving it that people understand why I love this blue pot! Arfi, I chop the basil with olive oil which prevents it from going black.

  14. Another thing to learn from your blog, Kalyn. It’s just last night I was talking about cast iron pans I discovered used by one of cafes in Ubud, Bali (Indonesia). I’d love to buy one of those next time I go back to Bali. And you freeze the basil leaves? Are they not getting black being frozen? I haven’t planted my basil yet, still getting rid of my sinusitis. I’m sorry I missed the Anniversary due to the loss of my father-in-law. The entries were all fantastic. There are so many to choose from. Lovely.

  15. This time of year especially, I love legume based soups…this one will definitely get added to the list. Thanks for sharing.

  16. I love that beautiful blue color of your dutch oven/pot! And your bean soup recipe sounds so good that I’m going to soak some beans now. 🙂

  17. This looks like a great fall dish! And I love your bright blue pot… it’s adorable!

  18. For some reason I am loving the onset of fall this year. This looks like another great soup and I happen to have Italian sausage that a friend made in the freezer.