Pin it Italian White Bean Soup with Kale and Sausage is a hearty, rustic dish that brings the comfort of traditional Italian kitchens to your home. This soup features savory spicy sausage, creamy cannellini beans, and nutrient-dense Tuscan kale, all brought together in a rich broth infused with roasted garlic.
Pin it What makes this soup truly special is the aromatic base of roasted garlic and Mediterranean herbs. It’s a versatile recipe that works beautifully as a weeknight dinner or a meal-prep staple for the colder months.
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 (about 6 oz/170 g) Tuscan kale (stems removed, leaves chopped)
- Beans: 2 cans (15 oz/425 g 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 (for serving)
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
For extra richness, add a Parmesan rind to the soup while simmering and remove before serving. Ensure you mash the roasted garlic thoroughly so it dissolves perfectly into the broth, creating a smooth and savory base.
Varianten und Anpassungen
Substitute spinach or Swiss chard for kale if preferred. For a vegetarian version, use plant-based sausage and vegetable broth. This recipe is naturally gluten-free if using certified gluten-free sausage and broth.
Serviervorschläge
Ladle the soup into warm bowls and garnish with freshly grated Parmesan and a drizzle of high-quality extra virgin olive oil. Serve with thick slices of crusty bread to soak up the delicious broth.
Pin it Enjoy this Italian White Bean Soup with Kale and Sausage as a complete, comforting meal that brings warmth and classic Mediterranean flavors to your dinner table.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply substitute plant-based sausage for the Italian sausage and use vegetable broth instead of chicken broth. The flavors will still be delicious and satisfying.
- → What type of beans work best?
Cannellini beans are ideal for their creamy texture and mild flavor. Great Northern beans also work well. Both hold their shape during simmering while becoming tender.
- → Can I use fresh kale instead of Tuscan kale?
Yes, curly kale works perfectly fine. Just remove the tough stems and chop the leaves. Swiss chard or spinach are also excellent substitutes if preferred.
- → Why roast the garlic separately?
Roasting garlic mellows its sharpness and creates a sweet, nutty flavor that disperses throughout the soup. This simple step adds restaurant-quality depth.
- → How long does this soup keep?
The soup refrigerates well for up to 4 days and freezes for up to 2 months. The flavors actually improve overnight as the ingredients meld together.
- → What can I serve alongside?
Crusty bread is perfect for soaking up the broth. A simple green salad with vinaigrette balances the hearty soup. Grilled cheese sandwiches also pair wonderfully.