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Home » Disclosure » Tuscan White Bean and Sausage Soup

Tuscan White Bean and Sausage Soup

October 25, 2019 by Kimberly Killebrew · 46 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

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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!

white bean and sausage soup recipe tuscan

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!

italian sausage recipe homemade easy best

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.

white bean and sausage soup recipe tuscan kale

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.

aneto broth reviews

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.

Enjoy!

white bean sausage soup recipe Tuscan kale

 

Be sure to try these other delicious soups from around the world!

  • Ham and Bean Soup
  • Minestrone Soup
  • Cream of Mushroom Soup
  • Beef Barley Soup
  • Chicken Tortilla Soup
  • Wonton Soup
  • New England Clam Chowder
  • Curried Lentil Soup
  • Pozole Rojo
  • Cream of Celery Soup
  • German Potato Soup
  • Italian Wedding Soup
  • Harira
  • French Lentil Soup
  • Chinese Hot and Sour Soup
  • Hungarian Mushroom Soup
  • Japanese Mushroom, Tofu and Vermicelli Soup

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white bean and sausage soup recipe tuscan italian kale

white bean sausage soup recipe Tuscan kale

Tuscan White Bean and Sausage Soup

Kimberly Killebrew
Rich in flavor and deeply satisfying, this Tuscan White Bean and Sausage Soup will warm both your body and soul.  Makes excellent leftovers and freezes well!
Print Recipe
5 from 26 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Entree, Main Dish, Soup
Cuisine Italian, Tuscan
Servings 8 servings
Calories 467 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 467kcal | Carbohydrates: 41g | Protein: 27g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 831mg | Potassium: 1607mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2898IU | Vitamin C: 10mg | Calcium: 184mg | Iron: 8mg
Keyword Tuscan Soup
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Disclosure:  I’ve partnered with Aneto to bring you this delicious soup.

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46 Comments →

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46 Responses

  1. Demeter says

    October 28, 2019 at 5:35 pm

    Yay for soup season! This looks like a fantastic one to cozy up with on a chilly day.

    Reply
  2. Anna says

    October 28, 2019 at 3:33 pm

    This soup is pure comfort food in a bowl! Simply delicious!

    Reply
  3. Laura Reese says

    October 28, 2019 at 3:28 pm

    The flavors in this soup are amazing! Perfect for a cold Fall night.

    Reply
  4. Jacque Hooper says

    October 28, 2019 at 3:14 pm

    I know what I will be having for dinner tonight! This is a restaurant worthy soup, indeed!

    Reply
  5. Kim Demmon says

    October 28, 2019 at 2:04 pm

    WOW! That looks amazing! Thanks for the recipe!

    Reply
  6. annie says

    October 28, 2019 at 1:29 pm

    We loved this one! Wouldn’t change a thing!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 28, 2019 at 9:42 pm

      I’m so glad you all enjoyed it, Annie, thank you!

      Reply
  7. Marcene Austin says

    October 28, 2019 at 12:47 pm

    I have made a similar soup and really loved it. This soup, however, has many more complex colors and flavors. Guess which one is my new favorite!!! 😍

    Reply
    • Kimberly @ The Daring Gourmet says

      October 28, 2019 at 9:27 pm

      Lol, Marcene, I’m so glad this scored so high, thank you! :)

      Reply
  8. Toni says

    October 28, 2019 at 12:10 pm

    This was a huge hit at my house!! Really flavorful!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 28, 2019 at 9:42 pm

      I’m so glad your family enjoyed it, Toni, thanks so much!

      Reply
  9. Suzy says

    October 27, 2019 at 8:41 pm

    This is so good! Loved the sausage with the beans! Definitely making this again soon!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 27, 2019 at 8:43 pm

      I’m so glad it was a hit, Suzy, thanks so much!

      Reply
  10. Patrick says

    October 27, 2019 at 5:14 pm

    Delicious. Added a can of fire roasted chopped tomatoes and a bit of good (slightly spicy) Spanish smoked paprika. Used chicken sausage and left out the potatoes (making it a little lower carb). Used only one bunch of kale. I think I might double the sausage next time, particularly if serving folks who will expect a piece in every spoonful of soup.

    Experiment away with this one. It’s hard to go wrong.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 27, 2019 at 7:25 pm

      Fantastic, Patrick, thanks so much for the feedback!

      Reply
  11. JimFritch says

    October 27, 2019 at 12:57 pm

    There is no mention of tomatoes in the recipe, even though they are pictured & mentioned in the written description!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 27, 2019 at 2:46 pm

      Hi Jim, thanks for catching that, it’s been added.

      Reply
  12. Barbara says

    October 27, 2019 at 12:54 pm

    I always squeeze a squirt of lemon for a bit of acid. Yummy!

    Reply
    • Barbara says

      October 27, 2019 at 12:56 pm

      Very tasty

      Reply
  13. Jessica says

    October 26, 2019 at 9:59 pm

    Oh my gosh this was so yummy! Thanks so much for sharing!

    Reply
  14. Natasha says

    October 26, 2019 at 4:22 pm

    What a delicious chili recipe with a fun twist off the norm. Gotta try!

    Reply
  15. Toni says

    October 26, 2019 at 2:30 pm

    This is the perfect cold weather soup! Fantastic texture and love all the herbs.

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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