Tuscan White Bean Soup with Sausage and Kale
User Reviews
5.0
6 reviews
Excellent
Tuscan White Bean Soup with Sausage and Kale
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This Tuscan White Bean Soup with Sausage and Kale is a healthy, filling and easy dinner recipe for chilly nights!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 lb. Italian sausage, casings removed (I used sweet Italian turkey sausage, but any variety will work)
- 1 teaspoon minced fresh garlic
- 3 (15.5 oz) cans cannellini beans, drained and rinsed, divided
- 1 (14.5 oz) can petite diced tomatoes, NOT drained
- 4 cups chicken broth, plus extra to thin, if desired
- 1 bunch fresh kale, stems removed and roughly chopped (about 8-10 ounces)
- salt and pepper, to taste
- Optional for serving: chopped fresh parsley; thick slices of toasted bread
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the sausage and garlic and cook, stirring regularly to break the meat up with a wooden spoon, until sausage is no longer pink – about 5-7 minutes.
- Add all but 1 cup of the beans and the entire can of tomatoes, setting aside the remaining 1 cup of beans to use later. Cover and simmer gently for about 5 minutes.
- Place remaining 1 cup of beans in a food processor or blender and puree until smooth. You may need to add a splash of water or broth to get them to blend. Transfer the pureed beans to the pot.
- Stir in broth and kale. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes. Taste the soup and season with salt and pepper, if necessary.
- Remove from heat and garnish with fresh parsley, if desired.
- Serve with toasted bread.
Notes
- I used turkey Italian sausage here, but any variety of sausage will work. If you can't find bulk Italian sausage, just cut the casings off of sausage links.
- This is a thick, stew-like soup. If you prefer a soup with more broth, use 5 or 6 cups of broth instead of 4.
- If you use regular chicken broth, you probably won't need any extra salt. To reduce the sodium in the soup, try using low-sodium chicken broth instead, and then season to taste.
- For an authentic presentation, cut a crusty Italian bread into thick slices. Rub with olive oil and toast until golden brown. Place the toast in a bowl and spoon soup over top.
- Omit the kale and make a spinach and white bean soup instead! If using fresh spinach leaves, wait until the last few minutes of cooking time to add the spinach to the pot. It's a delicate leaf, so it will wilt instantly and doesn't need as much time to cook as the kale does. Real Simple has a different Spinach and White Bean Soup recipe here, if you're interested.
- Instead of the sausage, try making your soup with ham or bacon.
- Can you freeze white bean soup? Absolutely! This is a great freezer-meal. To freeze, allow the soup to cool to room temperature. Package in airtight containers or Ziploc freezer bags and store in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1cup
Calories
191.6kcal
(10%)
Carbohydrates
23.7g
(8%)
Protein
16.9g
(34%)
Fat
5.2g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.6g
Monounsaturated Fat
2.5g
Cholesterol
20mg
(7%)
Sodium
1054.2mg
(44%)
Potassium
505.7mg
(14%)
Fiber
7.5g
(30%)
Sugar
3.2g
(6%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 1916 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 191.6kcal | 10% |
| Carbohydrates | 23.7g | 8% |
| Protein | 16.9g | 34% |
| Fat | 5.2g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.5g | 13% |
| Cholesterol | 20mg | 7% |
| Sodium | 1054.2mg | 44% |
| Potassium | 505.7mg | 11% |
| Fiber | 7.5g | 30% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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