Italian pork sausage and white bean soup

Updated at: Wed, 28 Feb 2024 20:17:23 GMT

Step 1

Wash and dry produce. Halve, peel, and dice onion. Halve, core, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.

Step 2

Remove sausage from casing if necessary; discard casing. Heat a drizzle of oil in a medium pot over medium-high heat. Add onion, bell pepper, and scallion whites. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes. Season with salt and pepper. Add garlic and sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Step 3

Add tomato paste and oregano to pot with veggies and sausage; stir to coat, 30-60 seconds. (If you've got some on hand, stir in as many chili flakes from your pantry as you like.)

Step 4

Stir 2 cups water, stock concentrate, and 1½ tsp salt into same pot. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until veggies have softened and soup has thickened slightly, 8-10 minutes (the soup should be gently bubbling).

Step 5

Stir beans and their liquid into pot with soup; cook until beans are warmed through, 2 minutes more. Reduce heat to low, then stir in cream cheese until smooth. Turn off heat. Taste and season with salt if desired.

Step 6

Divide soup between bowls and sprinkle with scallion greens.

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