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Tuscan White Bean Soup

Tuscan white bean soup simmers Italian sausage, cannellini beans, tomatoes, and vegetables in chicken broth until the beans help thicken the broth. Kale and grated Parmesan finish each hearty bowl.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb bulk Italian sausage
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cloves garlic minced
  • 1 tsp fresh rosemary chopped
  • 0.25 tsp crushed red pepper flakes
  • 1 can (14.5 oz) diced tomatoes
  • 3 cans (15 oz) cannellini beans drained and rinsed
  • 6 cups low-sodium chicken broth
  • 1 bunch lacinato kale stems removed and leaves chopped
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then add the sausage and cook, breaking it into small pieces, until browned and it reaches 160°F, 7 to 9 minutes.
  2. Add the onion, carrots, celery, salt, and black pepper; cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes.
  3. Stir in the garlic, rosemary, and red pepper flakes and cook until fragrant, about 30 seconds.
  4. Add the tomatoes, cannellini beans, and chicken broth; bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  5. Mash some of the beans against the side of the pot with a wooden spoon to thicken the soup, then stir in the kale and simmer until tender, 5 to 8 minutes.
  6. Ladle into bowls and top with the Parmesan cheese.

Notes

For a thicker soup, mash more beans against the side of the pot. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a vegetarian swap, use vegetable broth and omit the sausage.