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.
Added by Recipe Organizer Team
20m
6
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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?
The listed total time is 65 minutes. Prep time is 20 minutes and cooking time is 45 minutes. Follow the instructions for any resting or chilling steps.
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?
The listed difficulty level is medium.