Tuscan Sausage, Kale, and White Bean Soup
This Tuscan Sausage, Kale, and White Bean Soup is the perfect cozy dish for soup season. It’s hearty, flavorful, and packed with healthy ingredients that will warm you from the inside out.
Video
Ingredients
- 1 tablespoon Olive Oil
- ½ lb Spicy Italian Sausage
- 1 medium Onion finely chopped (yellow or sweet onion is preferred)
- 1 cup Carrots shredded
- 1 cup Leeks tender inner leaves, roughly chopped
- 10 cloves Garlic finely chopped
- 2 quarts Chicken (or Vegetable Broth)
- 2 cans White Beans strained
- 2 cups Kale Finely Chopped
- 1 cup Whole Milk
- 1 cup Parmigiano finely grated
- Salt and Pepper
FOR SERVING: More Parmesan Cheese, Red Pepper Flakes and Finishing Olive Oil
Instructions
- Add olive oil and sausage to a heavy bottomed pan (I’m using a braiser) over medium heat. Use a spatula to break the sausage up into little bits.
- Once the sausage is cooked through, remove it from the pot and add onion, carrots, leeks and a pinch of salt and cook for 4-5 minutes.
- Add garlic and cook down for another few minutes or until the garlic is starting to get tender and fragrant.
- Add the stock and beans and stir. Let the soup boil for 15 minutes then puree about half of the mixture using an immersion blender or by pouring some in a blender.
- Add the sausage back in along with the kale and milk and stir once more. Let the mixture simmer for 5 more minutes or until the kale is tender.
- Add the cheese and stir. Season with salt and pepper to taste and finish with a drizzle of good olive oil and red pepper flakes before serving. Enjoy!
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