Tuscan White Bean Soup

Serves 6


2 tbsp. Olive Oil

1 lb. Sausage – Casing removed

1 Onion- Chopped

3 Carrots – Peeled and diced

2 Potatoes – Peeled and Diced

4 Cups Kale – Stems Removed and Chopped

2 15 oz. Cans Cannellini Beans – Drained 

¼ tsp. Red Pepper Flakes

16 oz. Can Diced Tomatoes (Do Not Drain- Use the whole can)

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 left on the meat.  Add the onions, carrots and potatoes.  Cook on a low to medium flame until the vegetables soften and begin to cook through.  Add the kale and red pepper flakes and begin to wilt the kale.  About 3 minutes.  Add the diced tomatoes, chicken broth, bay leaves, salt and pepper. Bring the soup to a simmer and then add the beans and the Pecorino chunk. Cook for about 30 minutes.  Note if the soup seems to thick for your liking add more broth. Serve.

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