Tuscan White Bean Soup with Kale
Hearty Tuscan white bean soup with kale, Italian sausage, and aromatic herbs. This protein-rich comfort soup delivers 22g of protein and authentic Italian flavors in every bowl.
20m
6
Click to copy recipe URL and open the app
Ingredients
- 1 lb Italian sausage, casings removed
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 4 cups fresh kale, stems removed and chopped
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Crusty Italian bread for serving
Instructions
- 1
Brown the Sausage
Heat olive oil in a large Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
- 2
Sauté the Vegetables
Add diced onion, carrots, and celery to the pot with sausage. Cook until vegetables are softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Add Seasonings and Tomatoes
Stir in Italian seasoning, rosemary, and red pepper flakes. Add diced tomatoes with their juice and cook for 3-4 minutes, allowing flavors to meld.
- 4
Add Broth and Beans
Pour in chicken broth and add cannellini beans. Bring the soup to a boil, then reduce heat to medium-low and simmer for 20 minutes to allow flavors to develop.
- 5
Mash Some Beans
Using the back of a ladle, lightly mash about 1/3 of the beans against the side of the pot to thicken the soup and create a creamier texture.
- 6
Add Kale and Finish
Stir in chopped kale and cook until wilted and tender, about 5 minutes. Season with salt and pepper to taste.
- 7
Serve
Ladle soup into bowls and top with grated Parmesan cheese. Serve hot with crusty Italian bread.
Chef's Tips
For extra richness, stir in a splash of heavy cream before serving. The soup tastes even better the next day as flavors continue to develop. Freeze portions for up to 3 months.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this tuscan white bean soup with kale
How long does it take to make Tuscan White Bean Soup with Kale?
This recipe takes 65 minutes total time, including 20 minutes prep time and 45 minutes cooking time.
How many servings does this Tuscan White Bean Soup with Kale recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Tuscan White Bean Soup with Kale recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Tuscan White Bean Soup with Kale recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this tuscan white bean soup with kale ahead of time?
Yes! You can prepare this tuscan white bean soup with kale up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover tuscan white bean soup with kale?
Store leftover tuscan white bean soup with kale covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with tuscan white bean soup with kale?
This tuscan white bean soup with kale pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze tuscan white bean soup with kale?
Yes, this tuscan white bean soup with kale freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.