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Tuscan White Bean and Sausage Soup

Tuscan White Bean Soup with Sausage and Kale

Bill Bradley
4.77 from 38 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
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