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5.0 from 6 votes

Tuscan White Bean Soup with Sausage and Kale

This Tuscan White Bean Soup with Sausage and Kale is a healthy, filling and easy dinner recipe for chilly nights!

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 10 cups
Calories: 1916 kcal
Course: Dinner
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and garnish with fresh parsley, if desired.
  6. 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

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

% 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.