Tuscan White Bean and Sausage Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8 servings
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Calories
467 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Tuscan White Bean and Sausage Soup
Description
Tuscan White Bean and Sausage Soup brings together sweet Italian sausage, cannellini beans, and a variety of vegetables including onion, garlic, carrot, celery, and optionally potato. These are cooked in olive oil with tomatoes and tomato paste to develop a rich base. A blend of dried rosemary, thyme, oregano, and sage, along with bay leaves, adds classic Tuscan herb flavor. The soup is simmered low and slow for about an hour so the beans soften thoroughly and flavors meld.
The addition of chopped Lacinato kale near the end gently wilts the leaves without losing texture or brightness. Seasonings of salt and black pepper adjust final flavor intensity. The result is a hearty soup with a pleasing mix of tender sausage, creamy beans, and vibrant greens in a savory broth.
This recipe yields a filling soup suitable as a main dish, especially on cooler days. It improves when allowed to rest overnight, helping flavors deepen, which can aid meal planning. Serving it with crusty bread would complement the hearty nature.
Ingredients
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage click link for recipe - it's super easy and SO much better than store-bought!, homemade
- 1 yellow onion finely chopped, medium
- 3 cloves garlic , minced
- 2 carrot chopped, large
- 2 celery chopped, large ribs
- 1 potato diced, large, optional
- 2 Roma tomato chopped, or other medium-sized tomatoes
- 1 tablespoon tomato paste
- 1 pound cannellini beans soaked overnight in water, drained and rinsed (can substitute great northern beans, dried
- 8 cups chicken broth we recommend Aneto's 100% All-Natural Chicken Broth, quality
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon sage dried ground
- 2 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 2 Lacinato kale tough ribs removed and leaves roughly chopped, aka Tuscan kale, in bunches
Instructions
- Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
- Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 831mg | 35% |
| Potassium | 1607mg | 34% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 2898IU | 58% |
| Vitamin C | 10mg | 11% |
| Calcium | 184mg | 18% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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