This hearty Tuscan White Bean Soup is a flavorful and comforting dish featuring Italian sausage, fresh vegetables, and a creamy, savory broth. Perfect for chilly nights or a satisfying lunch, this recipe brings the authentic flavors of Italy straight to your table.
Why You’ll Love This Recipe
- Rich and Hearty: Packed with protein, veggies, and cream, this soup is a complete meal.
- Easy to Make: Simple steps and common ingredients make this recipe approachable for any home cook.
- Customizable: You can adjust the spice level and swap out ingredients to suit your preferences.
- Great for Leftovers: The flavors deepen over time, making it perfect for meal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Italian sausage
- Carrots
- Celery
- Onion
- Tomato paste
- Garlic
- Thyme
- Parsley
- Oregano
- Red pepper flakes
- Salt and pepper
- Chicken broth
- White kidney beans
- Kale
- Heavy cream
- Parmesan
Directions
- Cook the Sausage and Vegetables: In a large pot, brown the Italian sausage over medium heat. Once cooked, remove any excess grease. Add diced carrots, celery, and onion, and sauté until tender.
- Add Flavorings: Stir in garlic, tomato paste, thyme, parsley, oregano, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Simmer the Soup: Pour in chicken broth and add white kidney beans. Season with salt and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes.
- Finish with Kale and Cream: Stir in chopped kale, heavy cream, and grated Parmesan. Simmer for another 7 minutes, stirring occasionally, until the kale is tender and the soup is creamy.
- Serve: Ladle the soup into bowls and garnish with additional Parmesan or parsley if desired.
Servings and Timing
- Servings: This recipe makes approximately 6 servings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Omit the sausage and use vegetable broth instead of chicken broth. Add extra beans or mushrooms for a hearty texture.
- Spice it Up: Increase the red pepper flakes or add a dash of cayenne for a spicier kick.
- Herb Swap: Try fresh basil or rosemary instead of parsley and thyme.
- Lighter Version: Skip the heavy cream and Parmesan for a dairy-free, lighter soup.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze the soup without the cream and Parmesan for up to 3 months. Add these ingredients when reheating.
- Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally. If reheating from frozen, thaw in the refrigerator overnight first.
FAQs
1. Can I use canned beans instead of dried beans?
Yes, canned white kidney beans work perfectly in this recipe and save time. Be sure to rinse and drain them before adding.
2. What type of sausage works best?
Mild or spicy Italian sausage works well, depending on your taste preference. You can also use chicken sausage for a leaner option.
3. Can I substitute kale with another green?
Absolutely! Spinach, Swiss chard, or even arugula can be used in place of kale.
4. How do I make this soup gluten-free?
This soup is naturally gluten-free as long as your sausage and chicken broth are certified gluten-free.
5. Can I skip the cream?
Yes, the soup will still be delicious without the cream. You can also use coconut milk for a dairy-free alternative.
6. Is this soup spicy?
The red pepper flakes add a mild heat. Adjust the amount based on your preference for spice.
7. Can I make this in a slow cooker?
Yes, brown the sausage and sauté the vegetables first, then transfer everything (except the cream and Parmesan) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and Parmesan before serving.
8. What can I serve with this soup?
Crusty bread, a side salad, or garlic bread pair beautifully with this soup.
9. Can I double the recipe?
Yes, simply double all ingredients and use a larger pot. It’s great for meal prep or feeding a crowd.
10. How do I thicken the soup?
If you prefer a thicker consistency, mash some of the beans before adding them to the pot or stir in a slurry of cornstarch and water.
Conclusion
This Tuscan White Bean Soup is a warm and satisfying meal that’s perfect for any occasion. Packed with hearty ingredients and rich flavors, it’s sure to become a family favorite. Whether you’re meal-prepping for the week or serving it fresh for dinner, this recipe is as versatile as it is delicious.
Print
Tuscan White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten Free
Description
Savor the comforting flavors of Tuscan White Bean Soup, a hearty and flavorful dish featuring Italian sausage, white kidney beans, and vibrant vegetables in a creamy broth. This easy-to-make recipe is perfect for cozy weeknight dinners and packed with wholesome ingredients like kale, parmesan, and aromatic herbs.
Ingredients
- 1 lb Italian sausage
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 tbsp tomato paste
- 4 garlic cloves, minced
- 1 tsp thyme
- 1 tsp parsley
- 1 tsp oregano
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 6 cups chicken broth
- 2 cans (15 oz each) white kidney beans, drained and rinsed
- 2 cups kale, chopped
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
Instructions
- Sauté the Sausage and Vegetables
In a large pot over medium heat, cook the Italian sausage until browned. Remove excess grease if necessary. Add carrots, celery, and onion. Sauté until vegetables are tender, about 5 minutes. - Add Flavor
Stir in tomato paste, garlic, thyme, parsley, oregano, red pepper flakes, salt, and pepper. Cook for 1-2 minutes until fragrant. - Simmer the Soup
Add chicken broth and white kidney beans. Bring to a boil, then reduce heat to a simmer. Let it cook for 20 minutes, allowing flavors to meld. - Add Kale and Cream
Stir in chopped kale, heavy cream, and parmesan cheese. Let the soup cook for an additional 7 minutes, stirring occasionally, until the kale is tender. - Serve
Ladle the soup into bowls and garnish with additional parmesan, if desired. Serve warm with crusty bread.
Notes
- For a vegetarian option, omit the sausage and use vegetable broth.
- Adjust the spice level by adding more or less red pepper flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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