Italian White Bean Soup with Kale and Sausage (Print Version)

Hearty soup with creamy white beans, spicy sausage, roasted garlic, and tender kale in a rich broth.

# What You Need:

→ Meats

01 - 1 lb spicy Italian sausage, casings removed

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 6 cloves garlic, peeled
07 - 1 bunch Tuscan kale (about 6 oz), stems removed, leaves chopped

→ Beans

08 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Liquids

09 - 6 cups low-sodium chicken broth
10 - 1 cup water

→ Herbs & Seasonings

11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - 1/2 tsp crushed red pepper flakes
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - Freshly grated Parmesan cheese
16 - Extra virgin olive oil
17 - Crusty bread for serving

# How To Make It:

01 - Preheat oven to 400°F. Place garlic cloves on foil, drizzle with olive oil, wrap, and roast for 20 minutes until soft and golden. Cool, then mash into paste.
02 - Heat 1 tbsp olive oil in large Dutch oven over medium heat. Add sausage, breaking it up with spoon, and cook until browned and cooked through, about 6-8 minutes. Remove with slotted spoon and set aside.
03 - Add remaining olive oil to pot, then add onion, carrots, and celery. Sauté until softened, about 6 minutes.
04 - Stir in mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Add beans, cooked sausage, chicken broth, and water. Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Stir in chopped kale and continue simmering for 10-12 minutes until kale is tender but still vibrant.
07 - Taste and season with salt and pepper as desired.
08 - Ladle soup into bowls and garnish with Parmesan cheese, drizzle of olive oil, and crusty bread if desired.

# Expert Advice:

01 -
  • The beans become almost buttery when simmered slowly, creating a silky texture that store-bought soups never achieve.
  • You can prepare it on Sunday and the flavors actually improve by day three, making weeknight dinners feel like a gift to yourself.
02 -
  • I once rushed the soup and skipped roasting the garlic, thinking nobody would notice, but the depth of flavor was noticeably diminished and the soup tasted flat.
  • Letting the soup sit overnight in the refrigerator transforms it from delicious to extraordinary as the flavors meld and the broth thickens slightly.
03 -
  • Save Parmesan rinds in your freezer specifically for soups like this one, they add a complexity that cant be replicated with grated cheese alone.
  • If your soup lacks depth despite following the recipe, try adding a teaspoon of white miso paste, which provides that elusive umami quality without tasting Asian-inspired.
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