Soups & Stews
Italian Bean and Red Potato Soup
A lighter, Protein Flip™ take on pasta e fagioli. Red potatoes replace the pasta, cannellini and kidney beans carry the protein, and a Parmesan rind in the broth builds deep, savory flavor. Cozy, hearty, and balanced in every bowl.
Watch Henry make it
Ingredients
- 8 oz mild or spicy Italian chicken or turkey sausage, casing removed if needed
- 2 tablespoons extra-virgin olive oil, divided if needed
- 8 oz red potatoes, medium diced
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 garlic cloves, chopped
- 2 dried bay leaves
- 1 tablespoon dried oregano
- 1 28-ounce can fire-roasted diced tomatoes
- 5 to 6 cups vegetable broth
- 1 Parmesan cheese rind
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- Salt and black pepper, to taste
- 1/2 cup fresh basil leaves, cut into ribbons
- Crushed red pepper, optional
- Grated Parmesan cheese, for garnish
Directions
- 1
Brown the Sausage
Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the Italian sausage and cook for 5 to 7 minutes, breaking it into small pieces, until browned and cooked through.
- 2
Build the Flavor Base
Add the remaining 1 tablespoon olive oil only if the pot looks dry. Stir in the onion, celery, and carrots. Cook for about 4 minutes, stirring occasionally, until the vegetables begin to soften.
- 3
Bloom the Garlic and Herbs
Add the garlic, bay leaves, and oregano. Cook for 1 to 2 minutes, until the garlic is fragrant and the herbs begin to bloom.
- 4
Add the Broth, Beans, and Tomatoes
Stir in the fire-roasted tomatoes, vegetable broth, Parmesan rind, cannellini beans, and kidney beans. Season with salt and black pepper.
- 5
Simmer the Soup
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover with the lid slightly ajar and simmer for 20 to 25 minutes to allow the flavors to deepen.
- 6
Add the Red Potatoes
Add the diced red potatoes and continue simmering for 12 to 15 minutes, or until the potatoes are tender but still hold their shape.
- 7
Finish with Basil
Remove and discard the Parmesan rind and bay leaves. Stir in the fresh basil and remove the soup from the heat.
Garnish and Serve
- Ladle into bowls and garnish with crushed red pepper, if desired, and a sprinkle of grated Parmesan cheese. Serve warm.
Serving Note
- Serve as-is for the Protein Flip™ version, or with a small piece of crusty Italian bread if desired. The soup already has beans, potatoes, and sausage, so the bread is best treated as a small side rather than the center of the meal.
Protein Flip™ Note
- This version lands beautifully as Protein Flip™ verified . The beans remain the foundation, bringing plant-based protein and fiber, while the Italian sausage adds traditional flavor and enough extra protein to bring the soup to about 22 g protein per serving . It feels hearty and satisfying without relying on an oversized meat portion.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
