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–+ servings
A hearty bowl of Rustic Tuscan White Bean and Kale Soup topped with sausage and dipped with cheesy bread.

Rustic Tuscan White Bean and Kale Soup

This soup brings comforting Tuscan flavors to your table. It is a nutritious meal perfect for busy families seeking wholesome options. The slow simmer allows the flavors to develop, creating a satisfying dish that is enjoyable for everyone.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Entree
Cuisine: Soup
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 2 tablespoons olive oil
  • 1 pound Italian sweet sausage, casing removed
  • 1 medium onion, finely chopped
  • 2 large carrots, finely diced
  • 1 large potato, finely diced
  • 2 cloves garlic, minced
  • 2 leaves bay leaves
  • 2 15 ounce cans white cannelini beans, drained and rinsed
  • 2 bunches kale, stems removed and roughly chopped
  • 64 oz. low-sodium chicken stock good quality
  • to taste Kosher Salt and Freshly Ground Black Pepper
Cheesy Baguette Topping
  • 1 loaf baguette bread
  • Gruyere and Asiago Cheese, shredded

Equipment

  • Large pot
  • Baking sheet

Method
 

  1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, for about 10 minutes.
  2. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, for about 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with a lid.
  3. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes. The soup will thicken as the potatoes release their starch.
  4. When you are ready to serve, slice the baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. Watch closely, as the cheese can burn quickly.
  5. Divide soup among bowls and top with a few slices of the cheesy baguette.

Notes

The soup tastes best the day after it is made. If you have time, cool the soup completely and refrigerate it overnight. Reheat before serving the next day.

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