Italian White Bean Soup with Kale (Print Version)

Hearty Italian soup with spicy sausage, creamy white beans, kale and roasted garlic for a comforting meal.

# What You'll Need:

→ Meats

01 - 1 pound spicy Italian sausage, casings removed

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 6 cloves garlic, peeled
07 - 1 bunch Tuscan kale (about 6 ounces), stems removed, leaves chopped

→ Beans

08 - 2 cans (15 ounces each) cannellini beans, drained and rinsed

→ Liquids

09 - 6 cups low-sodium chicken broth
10 - 1 cup water

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - Freshly grated Parmesan cheese
16 - Extra virgin olive oil
17 - Crusty bread for serving

# How to Make It:

01 - Preheat oven to 400°F. Place garlic cloves on foil, drizzle with olive oil, wrap, and roast for 20 minutes until soft and golden. Cool and mash into paste.
02 - Heat 1 tablespoon olive oil in large Dutch oven over medium heat. Add sausage, breaking apart with spoon, cook until browned and cooked through, about 6 to 8 minutes. Remove with slotted spoon.
03 - Add remaining olive oil to pot, then add onion, carrots, and celery. Sauté until softened, approximately 6 minutes.
04 - Stir in mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Add beans, cooked sausage, chicken broth, and water. Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Stir in chopped kale and simmer for 10 to 12 minutes until kale is tender but vibrant.
07 - Taste and adjust seasoning with salt and pepper. Serve hot, garnished with Parmesan, olive oil drizzle, and crusty bread.

# Expert Advice:

01 -
  • The contrast between the creamy beans and the slight kick from the sausage creates this perfect comfort food balance that will have you sneaking back for seconds before dishes are even cleared.
  • The roasted garlic adds this incredible depth that elevates it from just soup to something that feels like it came straight from a countryside trattoria in Tuscany.
02 -
  • If you blend about a quarter of the beans before adding them to the pot, youll create a naturally thicker, creamier broth without adding any dairy.
  • Letting the soup sit for 15 minutes after its finished cooking allows the flavors to settle and deepen, transforming it from good to remarkable.
03 -
  • Save the Parmesan rinds in your freezer until soup day, then throw one in while the broth simmers for an incredible umami boost that cant be replicated any other way.
  • Massaging the raw kale with a tiny bit of olive oil and salt before adding it to the soup breaks down the tough fibers and removes any hint of bitterness.
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