Tuscan White Bean Soup With Italian Sausage and Kale

An overhead view of a bowl filled with Tuscan Sausage Kale soup on a white table and kale leaves sprinkled around the bowl.

5 from 10 votes

Tuscan White Bean Soup With Italian Sausage and Kale

This Tuscan White bean soup recipe is a delicious balanced meal with starchy white beans, veggies, and Italian sausage. Enjoy this soup with homemade dinner rolls or flaky biscuits!

Prep Time20

Cook Time50

Total Time1 10

Course: Hearty soup

Cuisine: Italian

Servings: servings

Calories: 384kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 pound Italian sausage
2 Tablespoons olive oil
2 medium carrots sliced (1 cup)
1 large onion chopped (1 cup)
1 stalk celery chopped (⅓ cup)
2 cloves garlic finely chopped
2 cans Cannellini Beans (white kidney) or Great Northern (15 to 15.5 oz. each)
28 ounces Diced tomatoes, undrained we used Muir Glen organic
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
½ teaspoon Kosher salt
¼ teaspoon black pepper
4 cups vegetable broth
4 cups fresh baby kale leaves packed
½ cup shredded Parmesan cheese (2 ounces)

Instructions

In a 5-quart Dutch oven, brown the sausage until no pink remains. Remove any excess fat. Transfer meat to a bowl and set aside.
In the same pan heat oil over medium-high heat. Add carrots, onion, celery, and garlic.
Cook about 5 minutes stirring frequently, until onion is tender.
Stir in sausage, beans, tomatoes, basil, oregano, salt, black pepper, and broth.
Cover; simmer 30 to 45 minutes or until vegetables are tender.
Increase heat to medium; stir in kale. Cover; cook 3 to 5 minutes longer or until the baby kale is wilted.
Ladle soup into bowls; top each with Parmesan cheese.

Notes

STORAGE: Once completely cool, store leftover Tuscan bean soup in an airtight container in the refrigerator for 3-4 days. Reheat single portions in the microwave or larger portions on the stovetop.

TIPS AND VARIATIONS: Check out the post above for tips and delicious variations.

Nutrition