Tuscan white bean, kale, and chicken sausage soup
Italian chicken sausage, cannellini beans, and Tuscan kale are simmered in a rich tomato broth. Add a swirl of rosemary and lemon infused olive oil to brighten and serve with a hunk of sourdough bread for dipping.
Servings: 4
Ingredients
- 1/3 lb cannellini beans
- 4 tbsp olive oil
- 1 lb chicken sausage, casings removed
- 1/2 lb carrots, peeled and diced
- 1 onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes, optional
- 1/4 cup white wine, optional
- 1 15 oz can diced tomato
- 4 cups chicken broth
- 1 bunch kale, stems removed, leaves chopped
- 1/2 cup Italian parsley leaves, chopped
- grated parmesan or pecorino cheese, optional
- crusty bread, optional
Instructions
- If starting with dried beans, put the cannellini beans in a bowl, cover with water, and let soak overnight. When ready to cook, drain, place in a sauce pan. Cover with water and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook about 45 minutes until the beans are tender. Drain, reserving 2 cups of cooking liquid, and set the beans and liquid aside.
- While the beans are cooking, start the soup. In a large soup pot or dutch oven, heat oil over medium heat. Add the sausage and sauté until brown and cooked through, breaking up in to small pieces.
- Add the onion, carrots, and celery and sauté until vegetables begin to soften.
- Add the garlic and optional red pepper flakes and cook for another minute.
- Deglaze the pot with the optional white wine, then add the tomatoes with all their liquid, chicken broth, and reserved bean liquid and bring to a simmer. Taste for seasoning and add slat and pepper to taste. Partially cover and simmer for 20 minutes or until vegetables are tender.
- Stir the beans and kale into the soup and simmer for an additional 5 minutes to wilt the kale. Ladle into bowls and top with fresh parsley and optional grated cheese. Serve with bread for dipping.
Notes
This is a hearty, delicious soup that is easy to put together. Adjust the red pepper flakes to match your desire for spiciness. I typically add at 1/4 to 1/2 tsp. If you want to add a rosemary and lemon oil, combine 1/3 cup olive oil, zest of 1 lemon, removed in large strips, 3 cloves garlic, minced, and 2 tbsp. rosemary, chopped in a small pan. cook over medium-low heat and cook just until bubbles begin to form. Remove from heat. When cool, strain the oil and discard the solids. Put a small swirl on top of soup before serving. For a heartier soup, dice a few yellow potatoes and add to the mix with the onions and carrots.
I’m working on putting together recipes for a book all about soup. If you try this soup, please add a rating and let me know… What did you like? Dislike? What did you change? Add? Subtract? Did you make it for a crowd? For your family? How did they like it? If you have a soup you’d like me to try, please see submission instructions.
Looks yummy! How many does this recipe serve?
Serves 4, but very hardy servings. If there is anything else like a salad or bread, I would say closer to 6.
I made this the other night for a basketball watching party. Sooooooo good.