Tuscan White Bean Soup
This Tuscan White Bean Soup is a hearty and cozy meal featuring sautéed vegetables, white beans, Italian sausage, and kale in a creamy tomato-flavored broth.
Equipment
- large dutch oven or soup pot
Ingredients
Meat
- ¾ lb ground Italian sausage mild or spicy
Vegetables
- 3 large carrots peeled and sliced
- 2 ribs celery sliced
- 1 medium onion finely chopped
- 4 cloves garlic finely minced
- 2 cups fresh chopped kale
Canned Goods
- 3 tablespoons tomato paste
- 5 cups low sodium chicken broth
- 2 cans white kidney beans 540 ml or 19 oz each
Dairy
- ½ cup heavy cream or evaporated milk
- ¼ cup freshly grated Parmesan
Spices and Seasonings
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon granulated sugar optional
Instructions
Cooking Instructions
- Heat a large dutch oven or soup pot over medium-high heat.
- Add the sausage and cook, stirring often, until lightly browned.
- Add carrots, celery, and onion; cook until onion softens and begins to brown, about 4-5 minutes.
- Add the tomato paste, garlic, salt, thyme, oregano, parsley, pepper, and red pepper flakes; cook 1 minute.
- Add broth and scrape the bottom of the pan to release any stuck bits.
- Drain and rinse the beans. Add them to the soup and bring to a simmer. Cover and reduce heat to medium-low, simmer until vegetables are tender.
- Stir in kale, cream, and parmesan. Taste and add sugar if needed, then serve.
Notes
Feel free to substitute ingredients for lighter options or skip the sausage for a vegetarian version. For a dairy-free version, omit cream and cheese or use non-dairy alternatives.
Nutrition
Serving: 408gramsCalories: 530kcalCarbohydrates: 44gProtein: 27gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 69mgSodium: 1050mgPotassium: 1229mgFiber: 12gSugar: 6gVitamin A: 7874IUVitamin C: 30mgCalcium: 208mgIron: 5mg
Tried this recipe?Let us know how it was!