Creamy Italian White Bean + Pumpkin Soup

Creamy Italian White Bean + Pumpkin Soup

Creamy, cozy, and full of fall flavor, this Italian White bean + Pumpkin Soup is the ultimate autumn comfort.

ingredients:

• Extra virgin olive oil

• 1 cup yellow onion, small diced

• ½ cup celery, small diced

• 4 cloves garlic, minced

• 1 lb mild Italian sausage

• 1 cup pumpkin puree

• 2 cans white beans, drained and rinsed

• 5-6 cups chicken broth

• 1 teaspoon italian seasoning

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• 1 bay leaf

• 4 cups shredded dino or lacinto kale

• ½ cup heavy cream or dairy-free creamer (like Nutpods)

• 1/3 cup grated parmesan

• Parsley, for garnish

Method:

1. In a large pot, heat the olive oil over medium heat. Sauté the onion, celery, and garlic for about 4 minutes, or until the vegetables have just softened. Add the sausage, breaking it into small, pebble-sized crumbles. Cook for 5–7 minutes, until the sausage is no longer pink. Carefully drain all but 1 tablespoon of fat from the pot, then return it to the stove.

2. Add the pumpkin purée, white beans, broth, Italian seasoning, salt, and pepper. Stir well to combine. Add the bay leaf and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Stir in the kale and cook for 15 minutes.

3. Lower the heat to low and stir in the heavy cream and grated Parmesan. Add extra broth if you prefer a thinner, brothier soup. Season to taste.

4. Serve hot and garnish with parsley.

Print

With ImageWithout Image

Creamy Italian White Bean + Pumpkin Soup

Yield: 4

Author: Elise Smith

Creamy, cozy, and full of fall flavor, this Italian White Bean + Pumpkin Soup is the ultimate autumn comfort.

Cook modePrevent screen from turning off

Ingredients

• Extra virgin olive oil
• 1 cup yellow onion, small diced
• ½ cup celery, small diced
• 4 cloves garlic, minced
• 1 lb mild Italian sausage
• 1 cup pumpkin puree
• 2 cans white beans, drained and rinsed
• 5-6 cups chicken broth
• 1 teaspoon italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 bay leaf
• 4 cups shredded dino or lacinto kale
• ½ cup heavy cream or dairy-free creamer (like Nutpods)
• 1/3 cup grated parmesan
• Parsley, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Sauté the onion, celery, and garlic for about 4 minutes, or until the vegetables have just softened. Add the sausage, breaking it into small, pebble-sized crumbles. Cook for 5–7 minutes, until the sausage is no longer pink. Carefully drain all but 1 tablespoon of fat from the pot, then return it to the stove.
2. Add the pumpkin purée, white beans, broth, Italian seasoning, salt, and pepper. Stir well to combine. Add the bay leaf and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Stir in the kale and cook for 15 minutes.
3. Lower the heat to low and stir in the heavy cream and grated Parmesan. Add extra broth if you prefer a thinner, brothier soup. Season to taste.
4. Serve hot and garnish with parsley.