Tuscan White Bean Soup
Warm, hearty, and brimming with flavor, this Tuscan White Bean Soup is a comforting bowl of goodness ready in just 35 minutes.
Packed with 21g of protein and 6g of fiber, this soup is as nourishing as it is delicious.
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.
Nutrition
Calories: 425kcalCarbohydrates: 29gProtein: 21gFat: 26gSaturated Fat: 8gCholesterol: 50mgSodium: 1296mgPotassium: 515mgFiber: 6gSugar: 6gVitamin A: 4122IUVitamin C: 7mgCalcium: 112mgIron: 4mg
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