Italian White Bean Soup with Kale

When the weather turns cool, there is nothing more comforting than a big, steaming pot of Italian White Bean Soup with Kale and Sausage. This rustic, hearty meal combines the savory punch of spicy Italian sausage with creamy cannellini beans and nutrient-dense Tuscan kale. The real secret to its restaurant-quality depth is the addition of mellow, mashed roasted garlic, which infuses the entire broth with a rich, aromatic complexity that feels like a warm hug in a bowl.

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This soup is perfect for busy weeknights or cozy Sunday meal-prepping. By roasting the garlic cloves until they are soft and golden, you eliminate their sharp bite and replace it with a sweet, nutty essence that binds the spicy sausage and earthy kale together beautifully. It is a simple step that makes a world of difference in the final result.

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 (about 6 oz/170 g) Tuscan kale (stems removed, leaves chopped)
• Beans: 2 cans (15 oz/425 g each) cannellini beans or Great Northern beans, drained and rinsed
• Liquids: 6 cups (1.5 L) low-sodium chicken broth, 1 cup (240 ml) 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 (optional): Freshly grated Parmesan cheese, extra virgin olive oil, crusty bread (for serving)

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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 the Vegetables

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

4. Add Aromatics

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. Wilt the 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

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 an even richer broth, you can add a Parmesan rind to the pot while the soup simmers; just be sure to remove it before serving. If you prefer a thicker texture, try mashing a small portion of the beans against the side of the pot before adding the kale.

Varianten und Anpassungen

This recipe is highly versatile. You can substitute the Tuscan kale with spinach or Swiss chard if preferred. For a vegetarian version, use a plant-based spicy sausage and substitute the chicken broth with vegetable broth. To keep the dish gluten-free, ensure your sausage and broth are certified gluten-free and omit the bread garnish.

Serviervorschläge

Ladle the soup into deep bowls and finish with a generous grating of fresh Parmesan cheese and a swirl of extra virgin olive oil. It is best enjoyed with a thick slice of warm, crusty bread to soak up the savory, golden broth.

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With 375 calories and 22g of protein per serving, this Italian White Bean Soup with Kale and Sausage is a balanced and satisfying meal. Whether you are serving it for a weeknight dinner or a cozy gathering, it is a timeless recipe that brings the authentic taste of a rustic Italian kitchen right to your table.

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Recipe FAQ

→ Can I make this soup vegetarian?

Yes, substitute plant-based sausage for the Italian sausage and use vegetable broth instead of chicken broth. The flavor profile will remain similar.

→ What can I substitute for Tuscan kale?

Spinach or Swiss chard work well as substitutes. Add spinach in the last 2-3 minutes of simmering to prevent overcooking.

→ Does this soup freeze well?

Absolutely. This soup freezes beautifully for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ Can I use dried beans instead of canned?

Yes, soak and cook 1 cup dried beans until tender before adding to the soup. This will add about 1-2 hours to your prep time but yields excellent results.

→ How can I make this soup spicier?

Increase the red pepper flakes to 1 teaspoon, or use hot Italian sausage instead of mild. You can also add a pinch of cayenne pepper when sautéing the vegetables.

→ What's the purpose of roasting the garlic?

Roasted garlic becomes sweet and mellow, adding a rich, depth of flavor that raw garlic can't achieve. It balances the spicy sausage and bitter kale beautifully.