Tuscan White Bean Soup with Sausage and Kale

This Tuscan White Bean Soup with Sausage and Kale 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.

The Tuscan White Bean 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.  Saute 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!

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 Mediterranean Living

Mediterranean Diet Weight Loss Plan
Tuscan White Bean Soup with Sausage and Kale

Tuscan White Bean Soup with Sausage and Kale

4.84 from 6 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6
Calories 420 kcal


  • 1/4 cup extra virgin olive oil
  • 1 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
  • 4 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


  • 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 30 minutes, stirring occasionally.


Calories: 420kcalCarbohydrates: 9gProtein: 17gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 63mgSodium: 1288mgPotassium: 613mgFiber: 1gSugar: 1gVitamin A: 5575IUVitamin C: 60mgCalcium: 195mgIron: 2mg