Save Italian White Bean Soup with Kale and Sausage is the ultimate rustic comfort food, bringing together bold flavors and nourishing ingredients in a single pot. This hearty dish features the spicy kick of Italian sausage, the creamy texture of cannellini beans, and the vibrant earthiness of Tuscan kale, all swimming in a savory broth enriched with mellow roasted garlic.
Save The secret to the soup's incredible depth is the six cloves of garlic roasted until golden and buttery. When mashed and stirred into the base, they lose their sharp bite and instead provide a sweet, caramelized foundation that perfectly balances the heat of the red pepper flakes and the savory notes of the dried thyme and oregano.
Ingredients
- Meats: 1 lb (450 g) spicy Italian sausage, casings removed
- Vegetables: 2 tbsp olive oil, 1 large yellow onion (diced), 2 medium carrots (diced), 2 celery stalks (diced), 6 cloves garlic (peeled), 1 bunch (about 6 oz) Tuscan kale (stems removed, leaves chopped)
- Beans: 2 cans (15 oz each) cannellini beans or Great Northern beans, drained and rinsed
- Liquids: 6 cups low-sodium chicken broth, 1 cup water
- Herbs & Seasonings: 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional), salt and freshly ground black pepper to taste
- Garnish: Freshly grated Parmesan cheese, extra virgin olive oil, crusty bread
Instructions
- Step 1
- Preheat your oven to 400°F (200°C). Place the garlic cloves on a small sheet of foil, drizzle with a little olive oil, wrap, and roast for 20 minutes until soft and golden. Set aside to cool, then mash into a paste.
- Step 2
- In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Remove sausage with a slotted spoon and set aside.
- Step 3
- Add remaining olive oil to the pot, then add onion, carrots, and celery. Sauté until softened, about 6 minutes.
- Step 4
- Stir in the mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
- Step 5
- Add the beans, cooked sausage, chicken broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Step 6
- Stir in the chopped kale and continue to simmer for another 10–12 minutes, until the kale is tender but still vibrant.
- Step 7
- Taste and season with salt and pepper as desired.
- Step 8
- Serve hot, garnished with Parmesan, a drizzle of olive oil, and crusty bread if desired.
Zusatztipps für die Zubereitung
For the best results, ensure you use a large heavy-bottomed Dutch oven, which provides even heat distribution. If you prefer a thicker soup, you can lightly mash a portion of the beans against the side of the pot during the simmering stage.
Varianten und Anpassungen
This recipe is highly adaptable. You can substitute spinach or Swiss chard for the kale, or use a plant-based sausage and vegetable broth for a vegetarian version. If you aren't sensitive to gluten, serving this with thick slices of grilled artisan bread is a must.
Serviervorschläge
Ladle the soup into warm bowls and top with a generous dusting of freshly grated Parmesan cheese and a swirl of high-quality extra virgin olive oil. The contrast of the hot, savory broth with the cool, sharp cheese and fruity oil is exceptional.
Save Simple to prepare yet deeply satisfying, this Italian White Bean Soup with Kale and Sausage is a testament to the power of high-quality ingredients and traditional flavors. It is a reliable favorite that is just as perfect for a busy weeknight as it is for a casual dinner with friends.
Common Recipe Questions
- → Can I make this soup vegetarian?
Yes, substitute plant-based sausage for the Italian sausage and use vegetable broth instead of chicken broth. The soup will still be hearty and flavorful.
- → What type of kale works best?
Tuscan kale (cavolo nero or lacinato) is ideal because its leaves are tender and hold up well during simmering. Curly kale works too, though it may need slightly longer cooking time.
- → Can I use dried beans instead of canned?
Absolutely. Soak 1 cup dried beans overnight, then cook them separately until tender before adding to the soup. This will extend the total cooking time but adds wonderful texture.
- → How do I store leftovers?
Cool completely and refrigerate in airtight containers for up to 5 days. The flavors actually improve after a day or two. Freeze for up to 2 months for longer storage.
- → Can I reduce the spice level?
Use mild Italian sausage instead of spicy, and omit or reduce the red pepper flakes. You can always add heat later with crushed red pepper or hot sauce at the table.
- → What can I serve with this soup?
Crusty Italian bread or garlic bread is perfect for soaking up the flavorful broth. A simple green salad with vinaigrette makes a nice fresh contrast to the hearty soup.