Tuscan white bean and sausage soup is an easy one pot dinner loaded with meaty sausage balanced by a good dose of vegetables and greens.
Every year (without fail) Montreal gets a taste of spring that gets followed by a cold snap. Because of this, it is completely acceptable to make warm hearty soups well into March and April. And it is my excuse to continue sharing delicious soup recipes well into the spring and the end of soup season – because there is no end to soup season, in my opinion.
Why I love Tuscan White bean and Sausage soup
This recipe is a bit of a mix of two recipes already on the blog: spicy sausage lentil soup and hearty bean and barley soup. The reason why I love it is because it follows a simple method I use every time I make soup, and it goes as follows:
1. Brown meat (if using). Beef, chicken, sausage… you get my drift.
2. Add hearty vegetables to soften. A mirepoix is a great way to start – nothing is better than onions, carrots and celery in a soup.
3. Add tomatoes (if using), legumes, and water or broth. Simmer until everything is tender.
4. Add leafy greens and/or fresh herbs with tender stems. Cook until wilted.
5. Serve.
Recipe Notes
Choose your sausage wisely. Not all sausages are made equal, a lot will use fillers like bread crumbs. While fillers in sausage is not a bad thing, I prefer the taste of 100% pork sausages with spices. Likewise, if you like some kick to your Italian sausage and your soup, opt for hot/spicy sausages – we always do.
Yes, you can use just water. 30 minutes of water simmering with onions, carrots and celery is enough to give a flavourful vegetable broth. Therefore, these vegetables will flavour the water as it cooks, and so will the sausage!
Whatever white bean. I always have canned white kidney beans on hand (aka, cannellini beans) but feel free to use any white bean such as great northern or navy beans.
Don’t have kale, no problem. Use any greens you may have: spinach, chard, escarole, etc. are all great options.
TUSCAN WHITE BEAN AND SAUSAGE SOUP
Tuscan white bean and sausage soup is an easy one pot dinner loaded with meaty sausage balanced by a good dose of vegetables and greens.
INGREDIENTS
- 1 tbsp. olive oil
- 1 lb. Italian sausage, meat removed from casing (hot or mild)
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 28oz. can diced tomatoes with Italian spices
- 1 19oz. can white beans (cannelinni, white kidney, great northern, are all good options)
- 1 bunch kale, leaves stripped from stems and torn into pieces
- Salt and fresh ground pepper
INSTRUCTIONS
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Over medium-high heat, heat olive oil and brown sausage in a large heavy bottom pot, about 5 to 8 minutes.
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Add onions, carrots, celery and salt to taste. Continue to cook until the onion is translucent, about 5 minutes. Add minced garlic and stir until fragrant, about 1 minute.
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Add diced tomatoes and 6 cups of water, bring to a boil. Let the soup simmer for 20 minutes covered.
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Add beans and continue to simmer for another 10 minutes uncovered.
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Add kale and stir until wilted about 2 minutes. Season with more salt and ground pepper to taste and serve.
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Tools I Used While making this recipe
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