This Tuscan White Bean and sausage soup will make you feel like you are eating in a small restaurant in Italy. It is the perfect hearty soup for a wintry day. Most beans soups are full of nutrition and this one is no exception: fiber from the beans and kale; vitamins A, K and C from the Kale; protein from the beans and sausage and healthy fat from the extra virgin olive oil. Although, I don’t eat sausage often, I still try to get uncured sausage from grass fed animals. This makes for a much healthier sausage. This is a great recipe for someone who is being introduced to the Mediterranean Diet as it still has a meaty taste to it, but is also packed with lots of healthy vegetables, beans and herbs.
10 Minutes Prep, 30 Minutes to Cook
Tuscan white bean and sausage soup is super easy to make. Simply begin by sautéing the sausage in extra virgin olive oil until it is browned on all sides, then add all the vegetables except the kale. Sauté for a few minutes and then add the kale. Cook for about 1 or 2 minutes until the kale begins to wilt. Then add the beans and the rest of the ingredients (except the parmesan cheese). Bring to a boil, cover and simmer for 20 minutes. Serve topped with parmesan cheese. Yogurt or sour cream also make a great topping!
What goes with it?
I picture this soup being eaten in front of a roaring winter fire. Most salads will work nicely with this. I like our Authentic Greek Salad or our Apple, Walnut and Gorgonzola Salad with Dijon Vinaigrette. This soup is hearty enough so it doesn’t need bread or crackers, but if you want to have some, I say enjoy! Of course, if you are going Italian you will want to have some wine! I recommend a red wine for this soup. Here are Food & Wine’s suggestions of wine to go with white bean soup.
Tuscan White Bean Soup with Sausage and Kale
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 pound hot or sweet Italian sausage, depending on what you like, cut into bite sized pieces
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1/2 pound kale, stems removed and chopped
- 6 cups chicken broth
- 1-28 ounces can cannelloni beans, rinsed and drained
- 1 tsp rosemary, dried
- 1 bay leaf
- 1/4 tsp pepper
- Salt, to taste
- 1/2 cup shredded parmesan
Instructions
- In a large Dutch oven or thick bottomed soup pot, cook sausage in ¼ cup olive oil on medium heat until browned on all sides.
- Add onion, carrot, celery and garlic. Continue to sauté for another 3 minutes.
- Add kale. Sauté until kale begins to wilt.
- Add chicken broth, beans, rosemary and bay leaf.
- Bring to a boil, then bring to a simmer, cover and cook on a low boil (simmer) for 20 minutes, stirring occasionally. Salt and pepper, to taste.
- Top each bowl of hot soup with parmesan cheese.
Nutrition
About the Author: Bill Bradley, R.D.
Delicious! Can some please tell me whether serving size is?
About 1 to 1.5 cups of soup
Delicious! What is the serving size please?
About 1 to 1.5 cups of soup
WOW !!! Awsome Recipe. !! Although I have NEVER been a fan of Kale in the past, ( sticking only to a LITTLE fresh baby kale added into salads) I decided to give this type a try for this recipe. So glad I didn’t stick to my usual fresh baby kale and spinach !! Although those could work in this recipe, the hearty kale is perfect for this..Just be sure to remove ALL stems and very hard leave close to the stem. Then cut up small.
I made a few tweaks based on what I had to use up. I added 1 medium red bell pepper diced up. Plus used 12oz Italian Sweet Turkey Sausage links ( Shady Brook Farms) some cut up in coin sizes and some crumbled. So I had to add appx 2 c. or more broth, and more seasoning as needed. I add 1/2 t rounded dried thyme LEAVES ( not ground thyme) along with just 1/4t. Red pepoer flakes. Low sodium broth is needed here. I Skipped the salt listed…not needed b/c sausage was salty enough. Fresh grated parmesan cheese brings this all together nicely.
I gave some of the soup to 2 friends along with the recipe site . Both made double batches of the soup.
Only 1 word of caution. If for any reason you are on a potassium RESTRICTED diet, this soup is LOADED with potassium . It may not be for you.
This soup is sooo delicious!!! One of our faves and it’s a keeper on the menu! Even the kiddos love it! Thank you for this recipe!!
This recipe was absolutely delicious, only change I made was to add potatoes to make it a bit heartier and I used navy beans. Thanks so much for sharing.
Fighting Covid one soup at a time in Florida 😁
Just made this. It is fabulous 😋
My husband says it’s the best soup he ever had and that’s saying something. He loves homemade soups. Thanks for the recipe.
First ever Mediterranean meal I have ever made or fed my family. I made this soup with the Authentic Greek Salad and we throughly enjoyed it!
I just made this for the first time!! This soup rates 5 out of 5 stars! Absolutely delicious! I can’t wait to serve it to friends!
I’ve made this recipe several times now and each time it is perfect. Although it is a winter soup I prepare it for my fiancé who inspects battleships. He is outside most of the day. He needs something a bit hardy because he is walking around , climbing stairs etc. He loves this soup! And request that I make it often. The last time I used cabbage and it was just as delicious. Thanks again for a terrific soup recipe.
Sub spinach because most available in WV. Do not use sausage. Still delicious !
Yes! Most greens are great in the recipe. Whatever you can find is perfect.
I have made this soup at least seven times now. One of my faves! I have to say that the parmesan cheese is the star to this soup. The flavor that it adds to the broth, is addicting!
I agree about the parmesan cheese making the soup special. Thanks for the comment! -Bill
This is a wonderfully hearty flavorful soup! I subbed arugula for kale, as that’s what I had on hand. This recipe is definitely a keeper. Thanks for another great (and healthy) recipe!
Thanks Lisa! I love arugula because it can be used so well both raw and cooked. Glad you enjoyed it. -Bill
I subbed spinach because that’s what I had. Meal prepped for work lunches this week. A definite winner!!
Hi Marsha, Glad you enjoyed it! Most greens work really well for this recipe.
I subbed spinach for kale because that’s what I had. Meal prepped it for work lunches this week. A definite winner!!
We love this soup!! Easy and delicious!
Ive just made this soup for the first time. Delish!
I absolutely love this soup. I have made it at least five times in two months. I make a big pot because I can eat it breakfast, lunch and dinner. Truly! And the parmesan cheese brings it to a whole different level. Eating it right now! :)
I love this soup too! It’s so addicting. Thanks for the nice comment!
Where is the instant pot vrersion? and I only use dried beans, never out of a can.
https://www.mediterraneanliving.com/tuscan-instant-pot-white-bean-soup-with-sausage-and-kale/
Here is the Instant Pot version. It doesn’t use dried beans, however.
Made this wonderful soup for lunch/dinner yesterday and my guest and I really love it!!! I took your course several years ago and use many of the recipes often, but haven’t made some of the soups yet.
Will remedy this error in the coming days.
Thanks for all you do.
PS I’m down 30 lbs and find the process easy and tasty
Glad you loved the recipe and I’m even more glad you’ve lost that much weight! Thanks for commenting!