Tuscan White Bean & Sausage Soup

It’s soup season! I have mixed emotions about this because I love a piping hot bowl of soup but that also means we are about to enter the dead of winter. I’m not sure if I’m prepared for snow and howling winds yet!

This soup is the perfect weekday meal (lunch or dinner!). You can make a big batch pretty quickly and save it in the fridge to easily heat up on the stove or in the microwave throughout the week. Or you can freeze it and save for months!

It’s healthy, satisfying and hearty – loaded with cannellini beans, chunks of Italian sausage, diced veggies and fresh kale.

This winter is about to be soup-er awesome! Yikes…

Check out my new recipe video below and subscribe to my new YouTube channel for recipe videos every week!

 

 

 

Makes: ~6 servings

Prep time: 15 minutes

Cook time: 1 hour and 5 minutes

Total time: 1 hour and 20 minutes

The Ingredients

(I buy a large container of mirepoix – onion, carrot, celery – in the grocery story pre-diced!)

2 yellow onions, chopped

2 carrots, diced

2 celery stalks, diced

2 large cloves garlic, minced

1 box, 32 oz. low sodium chicken stock

5 large spicy Italian sausages

4, 29 oz cans cannellini beans

1 large can petite diced tomatoes, drained

½ teaspoon dried thyme

1 package baby kale

Extra virgin olive oil

Optional: 2 bay leaves

Optional: 1 Parmigiano-Reggiano rind + parmigiano to sprinkle on soup

Optional: ½ cup dry white wine

 

 

 

The Steps

In a medium pot, bring water to a boil and add sausages. Keep water at a gentle boil for about 30 minutes, until the inside of the sausages are no longer pink. Remove sausage from water and cut into bite-sized chunks. Set aside.

In a large pot coated with olive oil, add onions, garlic, carrots, and celery. Sweat for 3-4 minutes over medium heat, stirring often. Add 2 cans of beans, drained. Stir. Then add 2 cans of beans, mashed and undrained (add the liquid, too!). Stir.

Add chicken stock, diced tomatoes, sausage chunks, thyme, and optional bay leaves, parmigiano rind, and wine. Stir until well combined.

Let simmer on low for at least 30 minutes, occasionally stirring. Remove parmesan rind and bay leaves. Add baby kale 5 minutes before serving, so it retains its bright green color.

Serve in soup bowls with a sprinkle of parmesan cheese.

 

 

The Steps with Video

Check out and subscribe to my new YouTube channel with recipe videos posted every week! Yay!

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