Tuscan Bean Soup


(Serves 6)

This bean soup is a hearty and extremely easy dish to make. It is a great weeknight meal. I created this soup after a crazy week using ingredients I had on hand and it turned out amazing.  And it is healthy too! 


2 tbsp. Olive Oil

1 lb. Sausage Casing removed (I use cheese and parsley sausage but you can use use fennel)

1 Onion- (about 5 oz)  Chopped

2 Celery Stalks (about 2 oz.) Chopped

3 Carrots (about 9 oz) Peeled and diced

2 Potatoes (about 14 oz) Peeled and Diced

4 Cups Kale (about 4 oz) Chopped

2 15 oz. Cans Cannellini Beans Rinsed and Drained 

¼ tsp. Red Pepper Flakes

16 oz. Can Diced Tomatoes

4 Cups Low Sodium Chicken Broth

2 Bay Leaves

1 ¼ tsp. Salt

1 tsp. Pepper

Piece or Chunk of Pecorino Romano (Optional) 


In a soup pot, heat the olive oil and add the sausage.  Using the end of the spatula break apart the meat into tiny pieces.  Cook until no pink is left on the meat.  Add the onions, celery, carrots and potatoes.  Cook on a low to medium flame until the vegetables soften and begin to cook through.  Season with salt, pepper and red pepper flakes and add in the kale.  Allow the kale to begin to wilt. About 3 minutes.  Add the diced tomatoes, beans, chicken broth, bay leaves and the ends of your pecorino cheese.  Bring the soup to a simmer and cook for about 30 minutes. Serve topped with grated Pecorino Romano.

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