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Easy Hearty Tuscan White Bean Soup with Sausage and Kale

Tuscan White Bean Soup - featured image
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A warm, filling Tuscan white bean soup featuring savory sausage and tender kale, perfect for cozy meals and quick weeknight dinners.

Ingredients

Scale
  • 12 ounces Italian sausage, sliced or crumbled (sweet, mild, or spicy)
  • Two 15-ounce cans (425 g each) cannellini or great northern beans, drained and rinsed
  • 4 cups chopped kale (about 120 g), stems removed (dino kale preferred; spinach as substitute)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 4 cups (1 quart) low sodium chicken or vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add the sausage and cook until browned and cooked through, about 7-10 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
  2. Add remaining tablespoon olive oil to the pot. Add onion, carrot, and celery; cook over medium heat until softened and translucent, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant, being careful not to burn it.
  3. Stir in tomato paste, dried thyme, and red pepper flakes if using. Cook for 2 minutes, stirring frequently to prevent sticking.
  4. Add the drained white beans, broth, and bay leaf. Stir to combine and bring to a simmer over medium-high heat.
  5. Reduce heat to low and simmer gently for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
  6. Add chopped kale and cooked sausage to the pot. Cook for an additional 5 minutes until kale is tender but still bright green.
  7. Optional: Use an immersion blender to puree about one-third of the soup directly in the pot for a creamier texture. Alternatively, blend a portion in a regular blender and stir back in.
  8. Remove bay leaf. Taste and adjust seasoning with salt, pepper, or a splash of lemon juice if desired.

Notes

Brown the sausage well for rich flavor. Use quality low-sodium broth for best taste. Add kale near the end to keep it tender and vibrant. Partial blending of beans creates a creamy texture without cream. Adjust seasoning gradually. If soup is too thick after blending, add water or broth to loosen. Leftovers thicken but flavors deepen; reheat with added liquid as needed.

Nutrition

Keywords: Tuscan white bean soup, sausage soup, kale soup, easy soup recipe, hearty soup, cozy meals, weeknight dinner, gluten-free soup

Find it online: https://bakebelle.com/easy-hearty-tuscan-white-bean-soup-with-sausage-and-kale-recipe-for-cozy-meals/