Tuscan White Bean and Sausage Soup
15min
30min
4
485
Chef's Note
For a creamier texture, mash about 1/4 of the beans with a fork before adding them to the soup. This thickens the broth naturally without adding cream or flour.
Tags
Ingredients
1 pound Italian sausage, casings removed
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
2 15-oz cans cannellini beans, drained and rinsed
1 14.5-oz can diced tomatoes
4 cups chicken broth
1 leaf bay leaf
3 cups kale, stems removed and roughly chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese, grated
1 loaf crusty bread
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add 1 pound of Italian sausage and cook for 5-7 minutes, breaking it up with a wooden spoon until browned. Transfer to a paper towel-lined plate.
- 2
In the same pot, add 1 tablespoon of olive oil. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 4
Return the cooked sausage to the pot. Add 2 cans of drained and rinsed cannellini beans, 1 can of diced tomatoes with their juice, 4 cups of chicken broth, and 1 bay leaf. Stir to combine.
- 5
Bring the soup to a boil, then reduce heat to low. Simmer uncovered for 15 minutes to allow flavors to meld.
- 6
Add 3 cups of chopped kale and stir until wilted, about 2-3 minutes.
- 7
Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- 8
Remove bay leaf before serving. Ladle soup into bowls, sprinkle with grated Parmesan cheese, and serve with slices of crusty bread.
Nutrition Information (per serving)
485
28g
42g
24g
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