Description
This Tuscan White Bean Soup with Sausage and Kale is a hearty and flavorful dish blending creamy cannellini beans, savory Italian sausage, and nutritious kale. Perfect for cozy dinners, this rustic soup combines aromatic garlic, herbs, and a rich broth that warms the soul while delivering a balanced meal packed with protein and fiber.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Main Ingredients
- 1 (14 oz) can cannellini beans, drained and rinsed
- 1/2 pound Italian sausage, casing removed
- 2 cups chopped kale, stems removed
- 1/2 cup grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the Sausage: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes, then transfer to a plate and set aside.
- Sauté Aromatics: Using the same pot, add the remaining 1 tablespoon of olive oil. Sauté diced onion until translucent, about 4-5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Herbs: Pour in chicken broth, water, and diced tomatoes with their juice. Stir in dried rosemary and thyme. Bring the mixture to a gentle boil, then reduce heat to simmer.
- Simmer Soup: Add the drained cannellini beans to the pot and simmer uncovered for 15 minutes to allow flavors to meld.
- Incorporate Sausage and Kale: Return browned sausage to the pot and add chopped kale. Continue to simmer for another 5-7 minutes until kale is tender but still vibrant.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper. Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- For a spicier soup, use spicy Italian sausage instead of mild.
- To make the soup vegetarian, omit sausage and increase beans or add mushrooms for texture.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.
- For a thicker soup, mash some of the beans against the side of the pot before adding sausage and kale.
