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Tuscan White Bean, Sausage and Kale Soup
This Tuscan White Bean, Sausage and Kale Soup is quick and easy to make, and full of the most comforting Italian flavors. It's also naturally gluten-free and freezes beautifully.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add sausage and sauté for ⏱️ 5 minutes, stirring and flipping occasionally, until browned. Use a slotted spoon to transfer the sausage to a clean plate, and set aside. Discard any remaining grease.
2
Add the remaining oil to the stockpot. Add onion and carrot and sauté for ⏱️ 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
garlic (peeled and minced)6 cloves
3
Add in the chicken stock, white beans, herbs, and cooked sausage and stir until combined. Continue cooking until the soup reaches a simmer.
chicken stock8 cupswhite beans (canneloni or Great Northern)2 (15-ounce) cans
4
Stir in the kale, cover and cook for ⏱️ 5 minutes, or until the kale has softened a bit.
5
Taste, and season with a few generous pinches of salt and pepper as needed.
6
Serve warm, garnished with lots of Parmesan cheese. Or transfer to a sealed container(s) and refrigerate for up to 3 days, or freeze for up to 3 months.
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