Sausage and White Bean Soup with Crispy Sage

Sausage in a 5-ingredient recipe is a bit of a cheat – there are so many spices in each sausage that you get a handful of ingredients for free. Serve with grated Parmesan if you have it on hand.

1 Tbsp extra virgin olive oil + more for frying sage leaves

4 spicy Italian pork sausages, removed from casings and crumbled

1 large onion, peeled and diced

kosher salt and freshly ground black pepper

3 (14.5 ounce) cans cooked white beans, drained

4 cups low-sodium chicken or beef broth or a mixture

20 sage leaves

grated Parmesan cheese (optional garnish)

Heat the 1 Tbsp olive oil in a medium-sized pot over medium heat until shimmering. Add the sausages and cook, breaking up with a spoon into crumbles until cooked through.

Use a slotted spoon to transfer cooked sausage to a paper towel-lined plate.

Add the onion to the pot, along with a few pinches of salt and grinds of pepper, and cook until translucent and very soft, about 10 minutes. Add the sausage back to the pot along with the beans and broth; bring to a boil, reduce to a simmer and cook about 10 minutes, until piping hot. Taste and adjust seasoning.

Meanwhile, fill a small saucepan 1/2-inch deep with oil and heat until shimmering. Add the sage leaves in a single layer, in batches if necessary, and cook until crisp on both sides. Remove to a paper towel-lined plate and shower with salt. Reserve the oil.

To serve, divide the soup between 4 bowls; top with sage leaves and drizzle with sage oil.

Serve with grated Parmesan if desired.

Serves 4.