Warm, hearty, and brimming with flavor, this Tuscan White Bean Soup is a comforting bowl of goodness ready in just 35 minutes. Creamy cannellini beans mingle with savory herbs, while a touch of olive oil adds a luxurious richness. Each spoonful delivers a satisfying blend of textures, from tender beans to a velvety broth, making it the ultimate cozy meal.
Packed with 21g of protein and 6g of fiber, this soup is as nourishing as it is delicious. The aromatic garlic, fresh rosemary, and a hint of tomato create a symphony of flavors that will leave you craving more. Perfect for busy weeknights or lazy weekends, it’s a wholesome dish that feels indulgent yet light.
Ingredients for Tuscan White Bean Soup
- 3 Tablespoons olive oil, divided (use extra virgin for best flavor)
- 1 pound Italian sausage (mild or spicy, depending on preference; can substitute with turkey sausage for a lighter option)
- 1 yellow onion, diced
- 3 medium carrots, sliced into rounds (about 1/4-inch thick)
- 3 stalks celery, sliced (about 1/4-inch thick)
- 2 cloves garlic, minced
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon pepper (plus more to taste)
- 1 Tablespoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 2 heaping handfuls of chopped Tuscan Kale (also known as Lacinato kale; can substitute with spinach or Swiss chard)
- 8 cups chicken stock (low-sodium recommended; can substitute with vegetable stock)
- 30 ounces cannellini beans (2-15 ounce cans, rinsed and drained; can substitute with Great Northern beans)
Step-by-Step Instructions
- Brown the sausage: Heat 1 ½ tablespoons of olive oil over medium-high heat in a large, heavy-bottomed soup pot or Dutch oven. Add the sausage and sauté until cooked through and nicely caramelized, breaking it apart with a wooden spoon as you go. Use a slotted spoon to transfer the cooked sausage to a bowl. Set aside.
- Sauté the veggies: Add the remaining 1 ½ tablespoons of olive oil to the pot, followed by the onion, carrot, celery, and garlic. Season with 1 teaspoon salt, ½ teaspoon pepper, and 1 Tablespoon Italian seasoning. Sauté for 5-7 minutes, or until the veggies have softened. Add the kale and sauté for another 2-3 minutes, until it has wilted substantially. If the veggies start to burn, add a splash of chicken stock to deglaze the pot.
- Make it soup: Stir in the 8 cups chicken stock, cannellini beans, and the cooked Italian sausage. Mix well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Let it simmer for 15 minutes, allowing the flavors to meld together.
- Season: Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy!
Perfect Pairings: Serving Suggestions
This hearty Tuscan White Bean Soup is a meal in itself, but it pairs beautifully with a slice of crusty bread or a warm, buttery garlic roll for dipping. For a lighter option, serve it alongside a simple green salad dressed with lemon vinaigrette. If you’re hosting, add a charcuterie board with Italian cheeses and cured meats for a cozy, rustic spread.
Make It Ahead: Storage and Reheating Tips
This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of chicken stock if it thickens too much. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Customize It: Recipe Variations
Feel free to tweak this soup to suit your taste. Swap Italian sausage for spicy chorizo or ground turkey for a lighter version. Add diced tomatoes or a splash of cream for extra richness. If kale isn’t your thing, try spinach or Swiss chard. For a vegetarian twist, skip the sausage and use vegetable stock instead of chicken stock.
Time-Saving Hacks
Short on time? Use pre-chopped veggies from the grocery store or a bag of frozen mirepoix (onion, carrot, and celery mix) to cut down on prep. You can also use canned beans instead of soaking and cooking dried ones. For an even quicker meal, prepare the soup in a slow cooker—just brown the sausage first, then add everything else and cook on low for 6-8 hours.
Essential Equipment
A heavy-bottomed soup pot or Dutch oven is key for even cooking and preventing burning. A wooden spoon is perfect for breaking up the sausage and stirring the soup without scratching your pot. If you’re using kale, a sharp chef’s knife will make chopping it a breeze. And don’t forget a ladle for serving!
Tuscan White Bean Soup
Ingredients
- 3 Tablespoons olive oil, divided
- 1 pound Italian sausage
- 1 yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon Italian seasoning
- 2 heaping handfuls chopped Tuscan Kale
- 8 cups chicken stock
- 30 ounces cannellini beans, (2- 15 ounce cans) rinsed and drained
- Salt and pepper to taste
Instructions
- Brown the sausage. Heat 1 ½ tablespoons of olive oil over medium-high heat in a large, heavy-bottomed soup pot or Dutch oven. Add the sausage and saute until cooked through and nicely caramelized, breaking it apart with a wooden spoon as you go. Use a slotted spoon to transfer the cooked sausage to a bowl. Set aside.
- Saute the veggies. Add the remaining olive oil to the pot, followed by the onion, carrot, celery, and garlic. Season with salt, pepper, and Italian seasoning. Saute until the veggies have softened. Add the kale and saute until it has wilted substantially. If the veggies start to burn, add a splash of chicken stock.
- Make it soup. Stir the chicken stock, cannellini beans, and cooked Italian sausage.
- Simmer. Bring the soup to a boil and then reduce the heat to low. Simmer for 15 minutes.
- Season. Taste the soup and season with salt and pepper to taste.