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!
Watch the video to see if you’d like to make
White Bean Soup with Italian Sausage, Zucchini, and Basil!
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.
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, dried marjoram (or oregano), ground fennel, and minced garlic 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:
White Bean Soup with Ham and Rosemary
Italian Sausage and Bean Soup with Chard
Bean Soup with Ham and Chard
This White Bean Soup with Italian Sausage, Zucchini, and Basil is loaded with flavor, and it's great for a delicious meal. 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 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.
White Bean Soup with Italian Sausage, Zucchini, and Basil
Ingredients
Instructions
Notes
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
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.
41 Comments on “White Bean Soup with Italian Sausage, Zucchini, and Basil (Video)”
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.
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!!!!!
Hope you enjoy this one as much as Amy's Chili!
Has any one figured up the calorie count on this per serving by chance? It looks delicious!!
Sherri if you look after the recipe itself there's a link for Calorie Count, where you can enter the ingredients and it will calculate it for you.
Thank you!
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!
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.
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
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!!
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.
That is one gorgeous pot, Kalyn! Love the color of the blue.
Kalyn, this is a lovely soup – I’m a sucker for white bean concoctions. Unsurprising that basil was voted as number one herb!
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
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!
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.
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.
This time of year especially, I love legume based soups…this one will definitely get added to the list. Thanks for sharing.
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. 🙂
This looks like a great fall dish! And I love your bright blue pot… it’s adorable!
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.