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Rustic Italian Sausage & White Bean Soup

A hearty, one-pot soup featuring savory Italian sausage, creamy cannellini beans, and kale in a rich, herb-infused broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Autumn, Italian
Calories: 385

Ingredients
  

Aromatic Base
  • 1 tbsp extra-virgin olive oil
  • 1 lb Italian sausage casings removed
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
Herbs & Seasoning
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1 large bay leaf
  • 1 Parmigiano-Reggiano rind optional
  • 0.5 tsp salt plus more to taste
  • 0.25 tsp black pepper freshly ground
Broth & Body
  • 0.25 cup dry white wine
  • 2 15-oz cans cannellini beans rinsed and drained
  • 1 14.5-oz can diced tomatoes with juices
  • 4 cups chicken broth low-sodium
  • 2 cups kale chopped, ribs removed
For Serving
  • Grated Parmigiano-Reggiano cheese
  • Fresh parsley chopped
  • Crusty bread or garlic toast

Equipment

  • Dutch Oven or Large Stockpot
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Method
 

  1. In a large Dutch oven, heat olive oil over medium-high heat. Add sausage, break it up, and cook until browned (5-7 mins). Remove with a slotted spoon.
  2. Add onion, carrots, and celery to the pot. Cook until softened (6-8 mins). Add garlic and cook for 1 minute until fragrant.
  3. Pour in white wine, scraping the bottom of the pot. Simmer until reduced by half (2-3 mins).
  4. Return sausage to pot. Add beans, tomatoes, broth, oregano, thyme, bay leaf, Parmesan rind, salt, and pepper.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
  6. Remove bay leaf and Parmesan rind. Stir in kale and cook until wilted (5-7 mins).
  7. Taste and adjust seasoning. Ladle into bowls and garnish with Parmesan and parsley. Serve with bread.

Notes

For a thicker soup, blend one cup of the soup and stir it back in. The Parmesan rind is optional but highly recommended for deep, savory flavor.