Tuscan White Bean Soup With Kale
Tuscan white bean soup with kale is a cozy, wholesome meal featuring an assortment of veggies including white beans and kale simmered in a broth with ground Italian sausage. It’s an easy, nourishing soup that’s perfect for busy nights or slow, comfort-filled dinners.
Italian cooking isn’t complicated even though it almost always tastes incredible.
One of the things the cuisine does well is cucina povera, which translates to “poor kitchen.”
It is rooted in the idea of making hearty, satisfying meals from simple, affordable ingredients.
This soup is a perfect example of this tradition, relying on pantry staples like canned beans, greens, aromatics, and olive oil to create deep flavor without expensive components.
Simmering the soup with simple seasoning allow the ingredients to shine.
It magically turns humble items into something comforting and deeply satisfying, making this white bean soup with kale feel so timeless.
Some days call for a warm, hearty soup.
Packed with beans, sausage, and Italian seasoning, this is the soup brims with hearty wholesomeness.
One bit and it will earn a spot in your winter rotation!
Ingredients
To make this you’ll need:
- Olive oil– Extra virgin
- Sausage– Ground Italian sausage
- Veggies– Diced yellow onion, thinly sliced carrots, and thinly sliced celery
- Garlic– Pressed or minced
- Seasoning– Italian seasoning, salt, and pepper
- Kale– Remove the stems and roughly chop it.
- Chicken broth– You could also use chicken stop
- Cannellini beans– Canned cannellini beans, drained and rinsed
How to Make
Making this Tuscan white bean soup with kale is very simple.
Just heat half the oil in a large Dutch oven or other heavy bottomed soup pot set over medium/high heat.
Brown the sausage in the oil, crumbling as it cooks, until it is completely browned and caramelized.
Transfer the sausage to a waiting plate with a slotted spoon.
Set the sausage aside.
Then add the rest of the oil, onion, carrot, celery, garlic, and Italian seasoning to the pot you cooked the sausage in.
Saute everything just until the vegetables soften.
Stir in broth, beans, and sausage and bring the soup to a boil.
As soon as it boils, turn the heat down to low so the soup is at a simmer.
Simmer, stirring occasionally, for 15 minutes.
Remove the pot from heat and stir in the kale.
Then cover the pot with the lid and let it rest for 5-7 minutes so the kale can wilt.
Give the soup a taste and adjust the seasonings if needed.
Ladle into bowls, serve warm, and enjoy!
Storing Leftovers
Store leftovers in the fridge covered in the pot or transferred to an airtight container.
Leftover soup will last about 4 days.
To reheat it, microwave individual portions until warm or heat it over medium heat until warmed through.
Tips and Tricks
- For a creamier soup, stir in 3/4 to 1 cup of heavy cream.
- For a thicker soup mix 1 tbsp of water with 1 1/2 tbsp of cornstarch and stir them together until evenly combined. Stir the slurry into the soup and let it cook for 5 more minutes until thickened.
- Removing the thick stems is key! Otherwise you’ll have really woody stalks in the soup.
- Save time by by precut mirepoix blends in the produce section of the grocery store.
Other Italian Soup Recipes
Tuscan white bean soup with kale is a delicious, hearty soup made from simple ingredients.
Make it and enjoy!
Looking for other Italian soup recipes?
Try these:
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Tuscan White Bean Soup With Kale
Ingredients
- 3 tbsp extra virgin olive oil
- 1 lb ground Italian sausage
- 1 large yellow onion peeled & diced
- 3 medium carrots peeled & thinly sliced
- 3 stalks celery thinly sliced
- 4 cloves garlic pressed or minced
- 1 tbsp Italian seasoning
- 1 large bunch kale destemmed & roughly chopped
- 8-10 cups chicken broth
- 2 15 oz cans cannellini beans drained & rinsed
- salt & pepper to taste
Instructions
- Add half the oil to a large Dutch oven, or other heavy bottomed soup pot, set over medium/high heat. Add the sausage and saute, crumbling as it cooks, until completely browned and caramelized. Using a slotted spoon transfer the sausage to a waiting plate and set aside.3 tbsp extra virgin olive oil, 1 lb ground Italian sausage
- Add the rest of the oil, onion, carrot, celery, garlic, and Italian seasoning to the pot. Stir everything together to evenly combined and saute until the vegetables have softened.1 large yellow onion, 3 medium carrots, 3 stalks celery, 4 cloves garlic, 1 tbsp Italian seasoning
- Add the broth, beans, and cooked sausage to the pot, stirring again until evenly combined.8-10 cups chicken broth, 2 15 oz cans cannellini beans
- Bring the soup to a boil, then immediately reduce the soup to a simmer over low heat. Simmer, stirring occasionally, for 15 minutes.
- Remove the pot from heat and stir in the kale. Cover the pot with the lid and let it rest for 5-7 minutes to allow the kale to wilt.1 large bunch kale
- Carefully taste the soup since it will be very hot, and adjust the seasonings if needed.salt & pepper
- Ladle into bowls, serve warm, and enjoy!
Notes
- For a creamier soup, stir in 3/4 to 1 cup of heavy cream.
- For a thicker soup mix 1 tbsp of water with 1 1/2 tbsp of cornstarch and stir them together until evenly combined. Stir the slurry into the soup and let it cook for 5 more minutes until thickened.
- Removing the thick stems is key! Otherwise you'll have really woody stalks in the soup.
- Save time by by precut mirepoix blends in the produce section of the grocery store.
Nutrition
