Italian Sausage Kale Bean Soup Recipe

Tuscan Bean Soup contains Italian sausage, cannellini beans, and kale. Serve with fresh toast for lunch or as an appetizer.

– 2 teaspoons olive oil, divided – ½ pound Italian sausage, casings removed (mild or hot) – ½ large onion, diced – 2 large carrots, peeled and diced – 3 celery stalks, diced – 2 cloves garlic, minced – ¼ teaspoon red pepper flake – ¼ cup wine (red or white) – 1 bunch kale, stems removed and chopped into bite-sized piece – 4 cups chicken broth – 2 cups water – 1 15 ounce can diced tomatoe – 2 15 ounce cans cannellini beans, drained and rinsed – 2 bay leave – 1 teaspoon kosher salt – ½ lemon, juiced (optional) – parmesan cheese for serving

Ingredient

Direction

Rounded Banner With Dots

1

Medium-high heat 1 teaspoon olive oil in a large dutch oven or pot. Slice sausage with a wooden spoon. Cook finish. Remove sausage from saucepan; reserve.

Rounded Banner With Dots

2

Add the onions and remaining teaspoon of olive oil to the pot. Stir in sliced carrots and celery after two minutes. Soften in five minutes. Add garlic, red pepper flakes. 

Rounded Banner With Dots

3

Cook 1 minute. To deglaze the pan, add wine and stir for another minute.

Rounded Banner With Dots

4

Put in cooked sausage, kale, broth, water, tomatoes, cannellini beans, bay leaves, and kosher salt. First boil, then simmer soup. Uncover simmer 10 minutes.

Rounded Banner With Dots

5

It is recommended that a half of a lemon juice be added right before serving. Grate some parmesan cheese and sprinkle it over top as a finishing touch.

Also See

Zucchini Ricotta Fritters Recipe