Rustic Tuscan Style Sausage White Bean And Kale Soup Recipes

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ITALIAN SAUSAGE KALE BEAN SOUP



Italian Sausage Kale Bean Soup image

Commonly referrred to as Tuscan Bean Soup, this hearty soup features Italian sausage, cannellini beans, and kale. Great as a starter or served with a side of crusty bread for lunch.

Provided by Angela Allison

Categories     Soup

Time 35m

Number Of Ingredients 17

2 teaspoons olive oil, divided
½ pound Italian sausage, casings removed (mild or hot)
½ large onion, diced
2 large carrots, peeled and diced
3 celery stalks, diced
2 cloves garlic, minced
¼ teaspoon red pepper flakes
¼ cup wine (red or white)
1 bunch kale, stems removed and chopped into bite-sized pieces
4 cups chicken broth
2 cups water
1 15 ounce can diced tomatoes
2 15 ounce cans cannellini beans, drained and rinsed
2 bay leaves
1 teaspoon kosher salt
½ lemon, juiced ((optional) )
parmesan cheese for serving

Steps:

  • In a large dutch oven or pot, heat one teaspoon of olive oil over medium high heat. Add the sausage and use a wood spoon to break up. Cook until cooked through. Use a spoon to remove sausage from pot; set aside.
  • In the same pot, add the remaining teaspoon of olive oil and the onions. Cook for two minutes and add in diced carrots and celery. Cook for five minutes, or until softened. Stir in garlic and red pepper flakes. Cook for one minute. Pour in the wine to deglaze the pan and stir for another minute.
  • Add in the cooked sausage, kale, broth, water, tomatoes, cannellini beans, bay leaves, and kosher salt. Bring soup to a boil, then reduce to a simmer. Simmer for 10 minutes uncovered.
  • Before serving, add in the juice of half a lemon. Serve with parmesan cheese sprinkled over top.

Nutrition Facts : Calories 296 kcal, ServingSize 1 serving

ALMOST TUSCAN SAUSAGE AND KALE SOUP



Almost Tuscan Sausage and Kale Soup image

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

Provided by KDC860

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil, or as needed
1 large onion, chopped
2 cloves garlic, crushed
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper, or to taste
1 pound bulk hot Italian sausage, removed from casings and crumbled
½ teaspoon chopped fresh basil
¼ teaspoon smoked paprika
6 cups low-sodium chicken broth
4 cups chopped kale
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup peeled and chopped yellow potatoes, or more to taste

Steps:

  • Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
  • Mix sausage, basil, and paprika together in a bowl.
  • Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 24.8 g, Cholesterol 33.8 mg, Fat 17.6 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 909.9 mg, Sugar 2.4 g

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP



Rustic Tuscan-Style Sausage, White Bean, and Kale Soup image

Provided by Chris Cockren

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 ounce)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
64 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

Steps:

  • In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
  • Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
  • Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
  • *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
  • When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.
  • Divide soup among bowls and top with a few slices of cheesy baguette.

Nutrition Facts : ServingSize 6-8

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN & KALE SOUP RECIPE - (4.4/5)



Rustic Tuscan-Style Sausage, White Bean & Kale Soup Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 13

2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15-ounce) cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 ounce good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

Steps:

  • In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2 to 3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350°F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2 to 3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

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