Best 2 Rustic Tuscan Style Sausage White Bean Kale Soup Recipes

Indulge in a culinary journey to the heart of Tuscany with this rustic sausage, white bean, and kale soup recipe. Inspired by traditional Italian cooking, this hearty and flavorful soup is a symphony of wholesome ingredients that come together to create a comforting and nourishing meal. Packed with protein-rich sausage, tender white beans, earthy kale, and a symphony of aromatic vegetables, this soup is a symphony of flavors and textures that will warm your soul on a chilly day. Discover the step-by-step guide to crafting this Tuscan masterpiece, along with variations and serving suggestions to tailor it to your taste preferences.

Here are our top 2 tried and tested recipes!

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN & KALE SOUP RECIPE - (4.4/5)

Rustic Tuscan-Style Sausage, White Bean & Kale Soup Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 13

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
52 ounce good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

Steps:

In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2 to 3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350°F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2 to 3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP image

Categories Bean Leafy Green Sausage Soup/Stew

Number Of Ingredients 11

Ingredients

2 tablespoon 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 cans (15 ounce) white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 ounces good quality low-sodium chicken stock
1 Kosher Salt and Freshly Ground Black Pepper, to taste

Steps:

In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 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 lid.
Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
*the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
Optional: When about ready to serve, slice a 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. It can go from melted to burnt pretty fast, so don't leave broiler unattended.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your soup will taste. Look for fresh, in-season vegetables, and use a good quality sausage and white beans.
Don't skimp on the garlic and onions: These two ingredients add a ton of flavor to the soup. Use at least 2 cloves of garlic and 1/2 of an onion per serving.
Season the soup well: Salt and pepper are essential, but you can also add other spices to taste. Try adding a pinch of red pepper flakes, oregano, or thyme.
Let the soup simmer for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve the soup with a crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

This rustic Tuscan-style sausage, white bean, and kale soup is a hearty, flavorful, and satisfying meal. It's perfect for a cold winter day or a casual weeknight dinner. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a delicious and comforting soup recipe, give this one a try. You won't be disappointed!