Italian White Bean Soup with Kale (Printable)

Hearty Italian soup with spicy sausage, creamy white beans, Tuscan kale, and roasted garlic for comfort dining.

# What You'll Need:

→ Meats

01 - 1 lb spicy Italian sausage, casings removed

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 6 cloves garlic, peeled
07 - 1 bunch Tuscan kale, stems removed, leaves chopped

→ Beans

08 - 2 cans cannellini beans, drained and rinsed

→ Liquids

09 - 6 cups low-sodium chicken broth
10 - 1 cup water

→ Herbs & Seasonings

11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - 1/2 tsp crushed red pepper flakes
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - Freshly grated Parmesan cheese
16 - Extra virgin olive oil
17 - Crusty bread for serving

# How To:

01 - Preheat oven to 400°F. Place garlic cloves on foil, drizzle with olive oil, wrap, and roast for 20 minutes until soft and golden. Cool, then mash into paste.
02 - In a large Dutch oven, heat 1 tbsp olive oil over medium heat. Add sausage, breaking it apart with a spoon, and cook for 6-8 minutes until browned and cooked through. Remove with slotted spoon.
03 - Add remaining olive oil to pot, then add onion, carrots, and celery. Sauté for 6 minutes until softened.
04 - Stir in mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Add beans, cooked sausage, chicken broth, and water. Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Stir in chopped kale and continue simmering for 10-12 minutes until kale is tender but vibrant.
07 - Taste soup and adjust seasoning with salt and pepper as desired.
08 - Ladle into bowls and garnish with Parmesan cheese, a drizzle of olive oil, and crusty bread if desired.

# Expert Tips:

01 -
  • It comes together in an hour but tastes like you've been simmering it all day.
  • The roasted garlic becomes silky and sweet, not harsh, which changes everything.
  • One pot means less cleanup, more time savoring what you've made.
02 -
  • Don't skip rinsing the canned beans or your soup will taste starchy instead of clean and bright.
  • If you add the kale too early it becomes an unpleasant mush, but if you add it too late it stays tough, so aim for that 10 to 12 minute window and check it as you go.
03 -
  • Brown the sausage in two batches if your pot is crowded, otherwise it steams instead of browning, and that changes the flavor.
  • Taste the soup three times before serving, adjusting salt and pepper each time, because your palate needs those moments to recalibrate.
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