White Bean Soup with Italian Sausage, Zucchini, and Basil (Video)
White Bean Soup with Italian Sausage, Zucchini, and Basil is so tasty, and with sausage and zucchini, this soup is relatively low in carbs! See notes for making a soup that’s even lower in carbs.
Let’s talk about this White Bean Soup with Italian Sausage, Zucchini, and Basil. When I picked out some favorite soups to make for my soup party this year, I wanted to make this tasty soup. And then I decided it really needed better photos, so I took some pictures as I was making it. The photos in the post are for 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
- 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
What kind of dried beans should you use for this soup?
I would use a small white bean like navy beans, great northern beans, or a variety that’s sometimes just called small white beans for this recipe.
How can you make this soup lower in carbs?
Of course everyone knows that beans aren’t especially low in carbs. But if you use more zucchini and sausage and only half the amount of beans in this tasty soup, the net carbs per serving will be pretty low.
How to Make White Bean Soup with Italian Sausage, Zucchini, and Basil:
(Scroll down for complete recipe with nutritional information.)
- As I mentioned, soak the beans overnight (or all day if you’re making soup in the evening.)
- 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.
- While the beans cook, either roast the sausage in the oven or brown in a pan, then cut into half moon slices.
- Add sausage to the soup, deglaze the pan with water, and add that flavorful liquid to the soup pot, and continue to simmer soup.
- Cut off the ends of the zucchini and wash if needed; then cut zucchini in half lengthwise and then into half-moon slices.
- When the beans are nearly done, add the zucchini to the soup and simmer about 30-45 minutes more.
- Add fresh chopped basil (or frozen basil, or chopped basil from a tube) and simmer about 5 minutes more.
- Serve hot and wait for your guests to devour this, which they will!
More Soups with White Beans:
- 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)
- Soak dried beans overnight, or all day while you’re at work.
- Drain soaked beans, rinse, and remove any loose skins or broken pieces.
- 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.)
- 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.
- 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.
- Cut sausage in half lengthwise, and then into slices and add to soup.
- Continue to simmer on low, adding a little water if the soup is starting to get too thick.
- Wash zucchini, trim both ends, cut in half lengthwise and then into 1/2 inch this slices.
- 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.
- When beans are fully softened and cooked, add chopped fresh basil or frozen basil and cook 5 minutes more.
- Serve hot. This will keep for several days in the refrigerator and also freezes well.
You can use about 6 T frozen basil or chopped basil from a tube if you don't have fresh basil.
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.
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.
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.
Historical Notes for this Recipe
This tasty soup was first posted for Weekend Herb Blogging in 2007 when basil had been crowned King of Herbs for the two year anniversary. It was updated with better photos in 2016 and was last updated with more information in 2022.