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.
Servings: 8
Calories: 334kcal
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
Calories: 334kcal | Carbohydrates: 23g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 1493mg | Potassium: 355mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4472IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 4mg