Italian White Bean Soup with Kale

There is nothing quite like a steaming bowl of rustic Italian soup to warm the soul. This Italian White Bean Soup with Kale and Sausage is a masterpiece of textures and flavors, combining spicy Italian sausage, creamy cannellini beans, and earthy Tuscan kale. With the deep, mellow flavor of roasted garlic, this dish transforms simple ingredients into a comforting, restaurant-quality meal that is ready in just one hour.

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This recipe draws inspiration from traditional Italian comfort food, where every ingredient serves a purpose. The slow-roasted garlic becomes a buttery paste that disappears into the broth, adding a subtle sweetness that balances the heat of the sausage. It is the perfect dish for a chilly evening when you need something nourishing and satisfying.

Ingredients

• Meats: 1 lb (450 g) spicy Italian sausage, casings removed
• Vegetables: 2 tbsp olive oil, 1 large yellow onion (diced), 2 medium carrots (diced), 2 celery stalks (diced), 6 cloves garlic (peeled), 1 bunch Tuscan kale (about 6 oz, stems removed, leaves chopped)
• Beans: 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
• Liquids: 6 cups low-sodium chicken broth, 1 cup water
• Herbs & Seasonings: 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional), salt and freshly ground black pepper to taste
• Garnish: Freshly grated Parmesan cheese, extra virgin olive oil, and crusty bread

Instructions

1. Roast the Garlic

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.

2. Brown the Sausage

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.

3. Sauté Aromatics

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

4. Add Seasonings

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

5. Simmer the Soup

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

6. Incorporate Kale

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

7. Season to Taste

Taste and season with salt and pepper as desired.

8. Serve

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 it is simmering and remove it before serving. This soup also freezes exceptionally well for up to 2 months; just ensure it is completely cooled before storing in airtight containers.

Varianten und Anpassungen

You can easily substitute spinach or Swiss chard for the kale if preferred. For a vegetarian version, use plant-based sausage and vegetable broth. This recipe is also naturally gluten-free as long as you use gluten-free sausage and broth.

Serviervorschläge

Serve this hearty soup in large bowls with a generous garnish of freshly grated Parmesan cheese and a drizzle of high-quality extra virgin olive oil. A side of warm, crusty bread is essential for soaking up every drop of the flavorful broth.

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Whether you are preparing a quick weeknight dinner or looking for a meal that saves well for lunch throughout the week, this Italian White Bean Soup with Kale and Sausage is a reliable and delicious choice. Its combination of humble pantry staples and fresh greens makes it a balanced meal that everyone at the table will enjoy.

Recipe FAQs

→ 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 provide excellent creamy texture and mild flavor that complements the sausage and kale beautifully.

→ What can I substitute for Tuscan kale?

Spinach, Swiss chard, or regular curly kale all work well as alternatives. Spinach wilts faster, so add it in the last 3-4 minutes of cooking. Swiss chard provides a similar heartiness to Tuscan kale.

→ How do I make this vegetarian?

Replace Italian sausage with plant-based sausage alternatives and swap chicken broth for vegetable broth. You can also add extra herbs, mushrooms, or sun-dried tomatoes for additional depth and umami flavor.

→ Can I skip roasting the garlic?

While roasted garlic adds sweet, mellow depth, you can use 4-5 cloves of raw minced garlic instead. Add it with the other aromatics and sauté until fragrant, about 1 minute, to avoid bitterness.

→ How long does this soup keep?

Store in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

→ Should I drain and rinse canned beans?

Yes, draining and rinsing canned beans removes excess sodium and the thick liquid that can make the soup cloudy. This gives you better control over the seasoning and results in a cleaner-tasting broth.