I’ve partnered with Aneto to bring you this delicious soup.
Rich in flavor and deeply satisfying, this Tuscan White Bean and Sausage Soup will warm your body and soul. This soup reheats well and tastes even better the next day!
Tuscan White Bean and Sausage Soup
We returned from a trip to Italy earlier this week and the jet lag is still dragging on. But there is a silver lining to waking up at 3:30am every morning and it’s the ability to get a LOT of work done before the kids wake up. Including getting dinner done way in advance so I don’t have to worry about it later when I’m struggling to stay awake. Still in an Italian food frame of mind, I stood at my stove at five in the morning and created a soup inspired by our travels through Tuscany. Similar to the Tuscan classic, ribollita, minus the bread, this Tuscan White Bean and Sausage Soup recipe incorporates white beans, kale, tomatoes, carrots, celery and zesty Italian sausage for a hearty and flavorful soup you are sure to enjoy.
Soups like this perfect for make-ahead meals because they generally taste even better the next day. And I’ll often make a double batch so there is enough for leftovers and lunches.
WHICH WHITE BEANS SHOULD I USE?
Italians love their beans, particularly the people of Tuscany who have been nicknamed mangiafagiole or “beaneaters”. Among Tuscans’ most favorite varieties are white beans, especially the beloved cannellini beans.
There are basically four kinds of white beans – Great Northern Beans, Navy Beans, Baby Lima Beans and Cannellini Beans – and while they do have slightly different flavors and sizes you can use any of them interchangeably. Cannellini beans are a favorite in Tuscany where they’re prized for their large size, creamy texture and shape-holding ability during cooking. Great northern beans are a close second; their size is in between the cannellini and navy bean, their flesh is a bit firmer but they also hold their shape well. Navy beans are the smallest of the bunch and tend to cook quickly, get mushy and so are great for mashing in dips or thickening soups. Baby lima beans are starchier than the other three and so tend to be a little on the dry side.
You can use any of these four beans but if you have a choice I recommend either cannellini beans or great northern beans.
Equipped with your white beans, Italian sausage and lacinato kale you’ll soon be enjoying a bowl of this delicious soup inspired by the beautiful region of Tuscany, Italy.
WHAT ITALIAN SAUSAGE SHOULD I USE?
You can find bulk ground Italian sausage at your local butcher or grocery store. You can also buy uncooked Italian sausage links, break open the casings, and squeeze the ground sausage out. You can choose either sweet or spicy Italian sausage according to your preference.
We use and recommend making your own Italian sausage. It’s extremely easy, quick, is free from any junk ingredients, and tastes WAY better than store-bought. You can make a batch or two in advance and freeze it so you can always have Italian sausage on hand when you need it.
Get our Homemade Italian Sausage Recipe!
CAN I FREEZE THIS WHITE BEAN AND SAUSAGE SOUP?
Yes, this soup freezes well and will store for up 2 months. Let the soup cool completely and an easy way to freeze it is to pour it into ziplock freezer bags (quart-sized are perfect for a single serving), label them, and lay them flat in the freezer. Once they’re frozen you can stack them any way you like to save room.
WHICH BROTH DO YOU RECOMMEND?
For the broth, as always our top recommended choice is Aneto. Based in Barcelona, Spain, Aneto is one of the few food manufacturers who do things right: They don’t use powders, extracts, concentrates, flavor enhancers or additives of any kind – they strictly use real, whole ingredients.
We got to take a tour of their factory a few years ago, got to see how they make their broths from start to finish, and have been loyal fans ever since. Aneto selects the freshest vegetables and chicken, put them in large pot, and let them slow-simmer for hours. Then they let the broth cool down and package it. That’s it. So simple. So natural. So just like homemade.
You can find Aneto’s 100% All-Natural Chicken Broth (including low sodium) along with several other broths and their incredible paella cooking bases on Amazon as well as in store locations across the United States.
HOW TO MAKE TUSCAN WHITE BEAN AND SAUSAGE SOUP
Let’s get started!
Soak the beans in water overnight. Drain and rinse.
Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened.
Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes.
Add the beans, spices and chicken broth and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.
Be sure to try these other delicious soups from around the world!
- German Potato Soup (Kartoffelsuppe)
- Harira (Moroccan Chickpea & Lentil Soup)
- Mexican Pozole Rojo
- French Lentil Soup
- Italian Wedding Soup
- Chinese Hot and Sour Soup
- Hungarian Mushroom Soup
- Japanese Mushroom, Tofu and Vermicelli Soup
Tuscan White Bean and Sausage Soup
- 2 tablespoons olive oil
- 1 pound homemade sweet Italian sausage (click link for recipe - it's super easy and SO much better than store-bought!)
- 1 medium yellow onion , finely chopped
- 3 cloves garlic , minced
- 2 large carrots , chopped
- 2 large ribs celery , chopped
- 1 large potato (optional) , diced
- 2 Roma or other medium-sized tomatoes , chopped
- 1 tablespoon tomato paste
- 1 pound dried cannellini beans , soaked overnight in water, drained and rinsed (can substitute great northern beans)
- 8 cups quality chicken broth (we recommend Aneto's 100% All-Natural Chicken Broth)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried ground sage
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 bunches lacinato kale (aka Tuscan kale) , tough ribs removed and leaves roughly chopped
- Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
- Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.
Disclosure: I’ve partnered with Aneto to bring you this delicious soup.