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Tuscan White Bean and Sausage Soup

Tuscan White Bean Soup with Sausage and Kale

Bill Bradley
4.62 from 13 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6
Calories 425 kcal


  • 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


  • 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.


Calories: 425kcalCarbohydrates: 33gProtein: 24gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 33mgSodium: 478mgPotassium: 1080mgFiber: 6gSugar: 2gVitamin A: 5600IUVitamin C: 48mgCalcium: 263mgIron: 5mg
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