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White Bean and Sausage Soup – A Tuscan-Style Classic

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A rustic, protein-rich Tuscan soup made with white beans, kale, garlic, and herbs in a savory broth. Cozy, hearty, and ready in under an hour.

Ingredients

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  • 2 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4–6 garlic cloves, minced

  • 1 tsp chopped rosemary

  • 2 cans (15 oz) cannellini beans, rinsed

  • 4–5 cups vegetable broth

  • 1 cup crushed tomatoes (optional)

  • 2–3 cups chopped kale or spinach

  • Salt and pepper to taste

  • Juice of ½ lemon

  • Parmesan and extra olive oil, for garnish (optional)

Instructions

  • Heat oil in a large pot. Sauté onion, carrots, and celery for 5–6 minutes.

  • Add garlic and rosemary, cook 1 more minute.

  • Stir in beans, broth, and tomatoes (if using). Simmer 20–25 minutes.

  • Mash some of the beans for thickness.

  • Stir in kale and cook 5–7 minutes more.

  • Add lemon juice, adjust seasoning, and serve with optional toppings.

Notes

  • Add sausage or farro for extra protein.

  • Store in fridge up to 5 days or freeze up to 3 months.

  • Use chickpeas for a different legume variation.

Find it online: https://dryrecipes.com/white-bean-and-sausage-soup-a-tuscan-style-classic/