White Bean Soup w/ Chicken Sausages

Comforting and creamy White Bean Soup!

Comforting and creamy White Bean Soup!

As a souplover I crave soups even more when the weather is bad outside. I guess it's the idea of holding something hot, comforting and cozy makes your moods shift to a better place. And last weekend it was storming a lot so after binging Netflix series, I got up from my couch, checked my pantry and fridge and made this soup. Boy, it did not dissapoint!

All you need is soup on a stormy day!

All you need is soup on a stormy day!

My White Bean Soup is creamy, garlicky, fragrant with herbs and packed with carrots and chicken sausages. You can leave out or replace the chicken sausages with any meat or vegan sausages. The more flavour the sausages has the tastier the soup will become. I served my soup with toasted bread and a good sprinkle of chili pepper. Try it out!

>>My Red Lentil Dal is another favourite when the weather is bad, add more water until you have a desired concistency and you have a delicious Indian spiced soup!

White Bean Soup w/ Chicken Sausages

  • Prep: 10 min
  • Total: 25 min

  • Meat


NOTE: this recipe serves two portions

- 1 can of white beans (240 gr, leave ⅓ in the can and with a fork smash the beans)
- 1 small onion
- 1 big garlic clove
- 1 or 2 small carrots (cut into slices)
- 1 tbsp of olive oil
- 1 cup of chicken stock (use veggie for a vegan/vegetarian version)
- ½ tsp thyme (fresh or dried)
- ½ tsp Italian herbs (dried)
- 1 or 2 chicken chipolata sausages (optional: sliced and fried in the pan first. Mine were from Plus supermarket)
- salt & pepper to taste
- a pinch of chili pepper (optional)

For garnish:
- parsley (finely chopped)
- toasted slices of bread


  1. Add olive oil to a small pot and sauté the onions and carrots on a medium heat. When the onions become translucent. add the garlic, thyme, Italian herbs and chili powder. Lower the heat and let this sauté for a few minutes. Then add the beans with the water (leave ⅓ behind and smash that with fork).

  2. When the remaining beans are smashed add that to the pot with the chicken stock. Stir well and add the sausages on a medium heat for 2-3 minutes then lower the heat and let the soup simmer for 10-15 minutes until you have a semi thick consistency.

  3. In the meantime toast your bread in the oven. I like mine marinated in some olive oil, garlic powder and salt & pepper. Also finely chop your parsley.

  4. When the soup is ready, serve with (toasted) bread, garnish with parsley and enjoy!

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!