White Bean Soup

White Bean Soup


Cook Time
22 min


  • 1 package (10-14oz) Eckrich® Skinless Smoked Sausage
  • 1-1/2 tablespoons Oil
  • 1 Medium Onion, chopped
  • 3 Medium Carrots, chopped
  • 2 Medium stalked celery, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon Dried thyme
  • 1/3 cup Flour
  • 2 quarts (8 cups) Vegetable Broth
  • 1 can Northern Beans, undrained (14oz)
  • 2 cups Chopped Swiss chard, spinach or kale
  • 1/3 cup Grated Parmesan cheese


  1. Slice the Eckrich Smoked Sausage into thin coins. Set aside.
  2. In a 4 quart saucepan, heat oil over medium-high heat. Add onion, carrots, and celery; sauté 5 to 6 minutes or until tender, stirring frequently. Reduce heat to medium. Add sausage, garlic and thyme; continue cooking 3 to 4 minutes or until sausage is lightly browned. Add flour; heat and stir about 30 seconds.
  3. Add broth, bring to a simmer, stirring occasionally.
  4. Stir in beans and Swiss chard; cook 3 to 5 minutes or until thoroughly heated and chard is tender.
  5. Serve with cheese.

Tip: Substitute 1-14-oz. Package of Eckrich Skinless Smoked Sausage or 1 10-oz Package Eckrich Skinless Beef Sausage for the Turkey Sausage and enjoy another great flavor! Top with cracked black pepper. Omit cheese.