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
Units
Scale
- 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.
