Tuscan White Bean & Kale Soup with Herb Croutons
5.0
(1 reviews)
25min
45min
3
364
Chef's Note
For a richer flavor profile, try using homemade chicken stock instead of store-bought broth. You can also make the soup a day ahead - the flavors will deepen overnight. Just add the kale when reheating to maintain its vibrant color and texture.
Tags
Ingredients
12 oz Italian sausage (chicken)
2 tbsp olive oil
1 medium yellow onion
2 medium carrots
2 stalks celery stalks
4 cloves garlic
1 tsp dried rosemary
1 tsp dried thyme
1/4 tsp red pepper flakes
2 15-oz cans cannellini beans
4 cups low-sodium chicken broth
1 leaf bay leaf
1 bunch kale
1 medium lemon
1/3 cup parmesan cheese
1 tsp salt
1/2 tsp black pepper
3 slices sourdough bread
2 tbsp fresh parsley
1 tbsp fresh basil
1/2 tsp garlic powder
Instructions
- 1
Prepare all ingredients: Dice the onion, carrots, and celery. Mince the garlic cloves. Remove the casings from the Italian chicken sausage and crumble it. Wash the kale, remove the stems, and tear into bite-sized pieces. Zest and juice the lemon. Chop the fresh herbs for the croutons.
- 2
In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of olive oil over medium heat. Add the crumbled chicken sausage and cook for 5-7 minutes until browned, breaking it up with a wooden spoon as it cooks.
- 3
Add the diced onion, carrots, and celery to the pot with the sausage. Cook for 5-6 minutes until the vegetables begin to soften, stirring occasionally.
- 4
Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes to the pot. Cook for 1 minute until fragrant, stirring constantly.
- 5
Drain and rinse 1 can of cannellini beans. Add to the pot along with the chicken broth and bay leaf. Bring to a simmer.
- 6
Meanwhile, in a small bowl, mash the second can of drained cannellini beans with a fork to create a puree. Add this to the soup to help thicken it.
- 7
Simmer the soup for 15-20 minutes, partially covered, until the vegetables are tender and flavors have melded.
- 8
While the soup simmers, prepare the herb croutons. Preheat the oven to 375°F (190°C). Cut the sourdough bread into 3/4-inch cubes.
- 9
In a bowl, combine the bread cubes with 1 tbsp olive oil, chopped fresh parsley, chopped fresh basil, garlic powder, and a pinch of salt and pepper. Toss to coat evenly.
- 10
Spread the seasoned bread cubes on a baking sheet in a single layer. Bake for 10-12 minutes, tossing halfway through, until golden brown and crisp. Remove from oven and set aside.
- 11
Add the torn kale to the soup and cook for an additional 3-4 minutes until wilted but still bright green.
- 12
Remove the bay leaf. Stir in the lemon zest, 1 tbsp of lemon juice, and grated parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
- 13
Ladle the hot soup into bowls, top with the herb croutons, and serve immediately with additional parmesan cheese if desired.
Nutrition Information (per serving)
364
36g
55g
16g
Reviews (1)
Stevie H.
9/9/20255/5
Added more carrots