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Tuscan White Bean Soup

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A cozy, hearty Tuscan white bean soup with Italian sausage, cannellini beans, tomatoes, and leafy greens.

Ingredients

Scale
  • 1 pound Italian sausage (mild or hot; remove casings if using links)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 2 (15- to 16-ounce) cans white beans (cannellini or great northern), drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes (with juices)
  • 2 cups chopped kale or spinach
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Olive oil for sautéing

Instructions

  1. Heat a large pot over medium heat and add 1 tablespoon olive oil.
  2. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.
  3. Add the minced garlic and cook until fragrant, about 30–60 seconds.
  4. Add the Italian sausage and brown thoroughly, breaking into small pieces, about 6–8 minutes.
  5. Pour in the broth, white beans, diced tomatoes with juices, and Italian seasoning. Stir to combine.
  6. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes.
  7. Stir in the chopped kale or spinach and cook until wilted, about 3–5 minutes.
  8. Taste and season with salt and pepper. Serve hot.

Notes

Rinsing canned beans reduces sodium. For a thinner broth, add extra stock. Leftovers are great the next day and can be frozen.

Find it online: https://www.mealbreeze.com/tuscan-white-bean-soup/