Best 2 Rustic Tuscan Style Sausage White Bean Kale Soup Recipes

Immerse yourself in the captivating flavors of rustic Tuscany with our delectable recipe for "Rustic Tuscan Style Sausage White Bean Kale Soup." This tantalizing soup embodies the essence of Tuscan cuisine, featuring a symphony of aromatic herbs, the rich depth of sausage, the comforting texture of white beans, and the vibrant freshness of kale. Prepare to embark on a culinary journey that will transport you to the heart of Italy, where simple ingredients transform into a hearty and satisfying meal.

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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

Ingredients

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.

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

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

Categories Bean Leafy Green Sausage Soup/Stew

Number Of Ingredients 11

Ingredients

2 tablespoon 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 cans (15 ounce) white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 ounces good quality low-sodium chicken stock
1 Kosher Salt and Freshly Ground Black Pepper, to taste

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.
Optional: When about ready to serve, slice a 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.

Tips:

Use a variety of beans. For a more flavorful and nutritious soup, use a mix of beans, such as cannellini, great northern, and navy beans.
Sauté the vegetables. Sautéing the vegetables in olive oil before adding them to the soup helps to release their flavors and deepen the flavor of the soup.
Use a flavorful broth. A flavorful broth will add depth and richness to the soup. You can use chicken broth, vegetable broth, or even beef broth.
Season the soup well. Be generous with the salt, pepper, and garlic. You can also add other spices, such as thyme, rosemary, or sage, to taste.
Let the soup simmer. Simmering the soup for at least 30 minutes allows the flavors to meld and develop.
Serve with crusty bread. A bowl of this hearty soup is perfect for a cold winter day. Serve it with a side of crusty bread for dipping.

Conclusion:

This rustic Tuscan-style sausage, white bean, and kale soup is a delicious and hearty meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!