Go Back
–+ servings
A hearty bowl of Rustic Tuscan White Bean and Kale Soup with sausage pieces, served with cheesy toasted bread.

Rustic Tuscan White Bean and Kale Soup

This recipe brings the comforting flavors of traditional Italian soups to your kitchen. It is based on memories of family suppers and adapts classic tastes for modern home cooks. The first taste connects you to cherished moments of warmth and heritage.
Print Recipe Pin Recipe
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 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
  • Baguette

Method
 

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add sausage and brown it, stirring occasionally to break it into smaller pieces, for about 10 minutes.
  2. Add onion, carrots, potato, and bay leaves. Season with kosher salt. Cook until vegetables start to soften, stirring occasionally, for about 10 minutes. Add garlic and beans, and cook for 2-3 more minutes. Add kale and cook until it wilts slightly. Add chicken stock, season with salt and pepper, and cover the pot with a lid.
  3. Bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes. The soup will thicken as the potatoes release starch.
  4. Cool the soup completely and refrigerate it overnight if you have time. Reheat before serving the next day for better flavor.
  5. 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 the slices with grated gruyere and asiago cheese and broil for about 2-3 minutes until the cheese melts. Watch carefully, as the cheese can burn quickly.
  6. Divide the soup among bowls and top each serving with a few slices of the cheesy baguette.

Notes

This soup tastes best the second day. Allowing it to cool and refrigerate overnight lets the flavors develop fully before reheating.

Tried this recipe?

Let us know how it was!