Tuscan White Bean Soup Packed with Savory Italian Sausage
A hearty, rustic Italian soup made with creamy cannellini beans, savory Italian sausage, and fresh herbs for a comforting, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan / Italian
Ingredients
1 lb (450 g) Italian sausage (mild or spicy)
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
4 cups (1 L) chicken broth
2 cans (15 oz / 425 g) cannellini beans, drained and rinsed
2 cups chopped kale (or spinach)
1 bay leaf
Salt and black pepper, to taste
1 tbsp lemon juice (optional)
Grated Parmesan cheese, for serving
Extra-virgin olive oil, for drizzling
Instructions
1. Brown sausage in olive oil; set aside.
2. Sauté onion, carrot, and celery until soft.
3. Add garlic, thyme, oregano, and red pepper; cook briefly.
4. Pour in broth, beans, sausage, and bay leaf; simmer 20 min.
5. Stir in kale and lemon juice; cook until wilted.
6. Season, discard bay leaf, and serve with Parmesan and olive oil.
Notes
Use vegetable broth for a lighter version.
Mash some beans for a creamier texture.
Store up to 4 days or freeze up to 3 months.
Serve with crusty bread and Chianti wine.