Italian White Bean Soup with Kale

There is nothing quite like a bowl of Italian White Bean Soup with Kale and Sausage to warm your soul. This hearty, rustic dish combines spicy Italian sausage with creamy cannellini beans and nutrient-dense Tuscan kale. The secret to its restaurant-quality depth is the addition of roasted garlic, creating a comforting meal that is as nutritious as it is delicious.

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This recipe is inspired by traditional Italian cooking, where simple, wholesome ingredients are transformed into something extraordinary. Whether you are feeding a family or meal prepping for the week, this soup holds up beautifully and tastes even better the next day as the flavors continue to meld.

Ingredients

• 1 lb (450 g) spicy Italian sausage, casings removed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cloves garlic, peeled
• 1 bunch (about 6 oz/170 g) Tuscan kale (cavolo nero or lacinato), stems removed, leaves chopped
• 2 cans (15 oz/425 g each) cannellini beans or Great Northern beans, drained and rinsed
• 6 cups (1.5 L) low-sodium chicken broth
• 1 cup (240 ml) water
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, extra virgin olive oil, and crusty bread (for garnish)

Instructions

Step 1

Preheat your oven to 400°F (200°C). Place the garlic cloves on a small sheet of foil, drizzle with a little olive oil, wrap, and roast for 20 minutes until soft and golden. Set aside to cool, then mash into a paste.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Remove sausage with a slotted spoon and set aside.

Step 3

Add remaining olive oil to the pot, then add onion, carrots, and celery. Sauté until softened, about 6 minutes.

Step 4

Stir in the mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.

Step 5

Add the beans, cooked sausage, chicken broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.

Step 6

Stir in the chopped kale and continue to simmer for another 10–12 minutes, until the kale is tender but still vibrant.

Step 7

Taste and season with salt and pepper as desired.

Step 8

Serve hot, garnished with Parmesan, a drizzle of olive oil, and crusty bread if desired.

Zusatztipps für die Zubereitung

For extra richness, add a Parmesan rind to the soup while simmering and remove it before serving. Additionally, this soup freezes exceptionally well for up to 2 months, making it a great option for future meals.

Varianten und Anpassungen

You can easily substitute spinach or Swiss chard for kale if preferred. For those following a vegetarian diet, use plant-based sausage and a high-quality vegetable broth to maintain the hearty profile of the dish.

Serviervorschläge

Garnish each bowl with freshly grated Parmesan and a light drizzle of extra virgin olive oil. Serve alongside warm, crusty bread to soak up every drop of the flavorful broth.

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Savor this comforting Italian classic that brings the rustic charm of a Mediterranean kitchen right to your dining table. Simple, flavorful, and incredibly satisfying.

Recipe Q&A

→ Can I use a different type of bean?

Yes, Great Northern beans work perfectly as a substitute for cannellini beans. Navy beans or butter beans also work well, maintaining the creamy texture essential to this dish.

→ What can I substitute for Tuscan kale?

Spinach, Swiss chard, or regular curly kale are excellent alternatives. Spinach cooks faster, so add it in the last 3-4 minutes of cooking to prevent overcooking.

→ Can I make this vegetarian?

Absolutely. Replace the Italian sausage with plant-based sausage and use vegetable broth instead of chicken broth. The roasted garlic and herbs will still provide robust flavor.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The soup also freezes beautifully for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ Why roast the garlic separately?

Roasting garlic creates a sweet, mellow flavor that's less sharp than raw garlic. This adds depth and complexity to the broth without overwhelming the other ingredients.

→ Can I use mild sausage instead of spicy?

Yes, mild Italian sausage works perfectly if you prefer less heat. You can always add red pepper flakes at the table for those who want extra spice.