Italian White Bean Soup with Kale and Sausage

This Italian White Bean Soup with Kale and Sausage is a rustic, soul-warming dish that brings the flavors of Italy directly to your table. Combining spicy Italian sausage with creamy cannellini beans and nutrient-dense Tuscan kale, this soup is elevated by the deep, mellow sweetness of roasted garlic, creating a restaurant-quality meal that is perfect for any night of the week.

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As the soup simmers on the stove, the fragrance of dried thyme, oregano, and savory sausage fills the air. It is a comforting kitchen ritual that results in a vibrant, nourishing bowl of goodness.

Ingredients

• Meats: 1 lb (450 g) spicy Italian sausage, casings removed
• Vegetables: 2 tbsp olive oil, 1 large yellow onion (diced), 2 medium carrots (diced), 2 celery stalks (diced), 6 cloves garlic (peeled), 1 bunch Tuscan kale (stems removed, leaves chopped)
• Beans: 2 cans (15 oz each) cannellini beans or Great Northern beans, drained and rinsed
• Liquids: 6 cups (1.5 L) low-sodium chicken broth, 1 cup (240 ml) water
• Herbs & Seasonings: 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional), salt and freshly ground black pepper to taste
• Garnish (optional): Freshly grated Parmesan cheese, extra virgin olive oil, crusty bread

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Instructions

Step 1

Preheat your oven to 400°F (200°C). Place the garlic cloves on a small sheet of foil, drizzle with a little olive oil, wrap, and roast for 20 minutes until soft and golden. Set aside to cool, then mash into a paste.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Remove sausage with a slotted spoon and set aside.

Step 3

Add remaining olive oil to the pot, then add onion, carrots, and celery. Sauté until softened, about 6 minutes.

Step 4

Stir in the mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.

Step 5

Add the beans, cooked sausage, chicken broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.

Step 6

Stir in the chopped kale and continue to simmer for another 10–12 minutes, until the kale is tender but still vibrant.

Step 7

Taste and season with salt and pepper as desired.

Step 8

Serve hot, garnished with Parmesan, a drizzle of olive oil, and crusty bread if desired.

Zusatztipps für die Zubereitung

To achieve the best flavor, do not skip roasting the garlic; it transforms from pungent to sweet and buttery. For an even richer broth, you can add a Parmesan rind to the pot while the soup simmers, making sure to remove it before serving.

Varianten und Anpassungen

If Tuscan kale is unavailable, you can easily substitute it with spinach or Swiss chard. For a vegetarian version of this rustic meal, use plant-based sausage and substitute the chicken broth with a flavorful vegetable broth.

Serviervorschläge

Serve this hearty soup in warmed bowls with a generous dusting of freshly grated Parmesan cheese and a drizzle of high-quality extra virgin olive oil. A side of warm crusty bread is essential for soaking up the delicious broth.

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Whether you're looking for a healthy weeknight dinner or a comforting meal for guests, this Italian White Bean Soup with Kale and Sausage is a versatile and flavorful choice that never disappoints.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Recipe Questions

→ Can I make this vegetarian?

Yes, substitute plant-based sausage for the Italian sausage and use vegetable broth instead of chicken broth. The flavor profile remains delicious and satisfying.

→ What type of kale works best?

Tuscan kale (cavolo nero or lacinato) is ideal for its tender texture and mild flavor. Curly kale works too but may need slightly longer cooking time to become tender.

→ Can I use dried beans instead of canned?

Absolutely. Soak 1 cup dried beans overnight, then cook until tender before adding to the soup. This adds about 2-3 hours to prep time but enhances flavor and texture.

→ How long does this soup keep?

Store in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop, making it even better the next day. Freeze for up to 2 months.

→ Can I reduce the spice level?

Use mild Italian sausage instead of spicy, and omit the red pepper flakes. The soup remains flavorful with thyme, oregano, and roasted garlic providing plenty of depth.

→ What can I serve with this soup?

Crusty bread is perfect for dipping. A simple green salad with vinaigrette balances the heartiness. For extra protein, add a poached egg or serve with grilled cheese.