Italian Sausage Kale Bean Soup Recipe

Tuscan Bean Soup contains Italian sausage, cannellini beans, and kale. Serve with fresh toast for lunch or as an appetizer.

– 2 teaspoons olive oil, divided – ½ pound Italian sausage, casings removed (mild or hot) – ½ large onion, diced – 2 large carrots, peeled and diced – 3 celery stalks, diced – 2 cloves garlic, minced – ¼ teaspoon red pepper flake – ¼ cup wine (red or white) – 1 bunch kale, stems removed and chopped into bite-sized piece – 4 cups chicken broth – 2 cups water – 1 15 ounce can diced tomatoe – 2 15 ounce cans cannellini beans, drained and rinsed – 2 bay leave – 1 teaspoon kosher salt – ½ lemon, juiced (optional) – parmesan cheese for serving



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Medium-high heat 1 teaspoon olive oil in a large dutch oven or pot. Slice sausage with a wooden spoon. Cook finish. Remove sausage from saucepan; reserve.

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Add the onions and remaining teaspoon of olive oil to the pot. Stir in sliced carrots and celery after two minutes. Soften in five minutes. Add garlic, red pepper flakes. 

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Cook 1 minute. To deglaze the pan, add wine and stir for another minute.

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Put in cooked sausage, kale, broth, water, tomatoes, cannellini beans, bay leaves, and kosher salt. First boil, then simmer soup. Uncover simmer 10 minutes.

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It is recommended that a half of a lemon juice be added right before serving. Grate some parmesan cheese and sprinkle it over top as a finishing touch.

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