Tuscan White Bean and Sausage Soup

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 Mediterranean Living

Mediterranean Diet Weight Loss Plan
Tuscan White Bean and Sausage Soup

Tuscan White Bean Soup with Sausage and Kale

4.67 from 12 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6
Calories 425 kcal

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

Calories: 425kcalCarbohydrates: 33gProtein: 24gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 33mgSodium: 478mgPotassium: 1080mgFiber: 6gSugar: 2gVitamin A: 5600IUVitamin C: 48mgCalcium: 263mgIron: 5mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
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19 Comments

  1. Brenda September 12, 2022 at 8:11 pm - Reply

    5 stars
    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!

  2. Jean July 16, 2022 at 7:49 am - Reply

    5 stars
    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.

  3. Linda Kinczel February 1, 2022 at 3:44 pm - Reply

    Sub spinach because most available in WV. Do not use sausage. Still delicious !

    • Bill Bradley, R.D. February 4, 2022 at 3:08 pm - Reply

      Yes! Most greens are great in the recipe. Whatever you can find is perfect.

  4. sandra November 10, 2021 at 4:57 pm - Reply

    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!

    • Bill Bradley, R.D. November 11, 2021 at 10:58 am - Reply

      I agree about the parmesan cheese making the soup special. Thanks for the comment! -Bill

  5. Lisa November 8, 2021 at 12:46 pm - Reply

    5 stars
    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!

    • Bill Bradley, R.D. November 9, 2021 at 11:41 am - Reply

      Thanks Lisa! I love arugula because it can be used so well both raw and cooked. Glad you enjoyed it. -Bill

  6. Marsha Millikin October 10, 2021 at 1:29 pm - Reply

    5 stars
    I subbed spinach because that’s what I had. Meal prepped for work lunches this week. A definite winner!!

    • Bill Bradley, R.D. October 11, 2021 at 10:10 am - Reply

      Hi Marsha, Glad you enjoyed it! Most greens work really well for this recipe.

  7. Marsha Millikin October 10, 2021 at 1:17 pm - Reply

    5 stars
    I subbed spinach for kale because that’s what I had. Meal prepped it for work lunches this week. A definite winner!!

  8. Trish January 23, 2021 at 11:01 am - Reply

    We love this soup!! Easy and delicious!

  9. Marnya Graham September 14, 2020 at 4:02 am - Reply

    Ive just made this soup for the first time. Delish!

  10. sandra samaniego June 18, 2019 at 11:18 pm - Reply

    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! :)

    • George Zikos June 19, 2019 at 8:45 pm - Reply

      I love this soup too! It’s so addicting. Thanks for the nice comment!

  11. Larry January 12, 2019 at 3:08 pm - Reply

    Where is the instant pot vrersion? and I only use dried beans, never out of a can.

  12. Jean Vanderlinde December 8, 2018 at 5:01 pm - Reply

    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

    • George Zikos December 17, 2018 at 3:26 pm - Reply

      Glad you loved the recipe and I’m even more glad you’ve lost that much weight! Thanks for commenting!

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