White Bean and Sausage Tuscan Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 pound Italian turkey sausage, casing removed
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 4 cups low-sodium chicken broth
• 2 cups kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. 2 Crumble in the sausage and cook until browned and cooked through.
3. 3 Stir in the white beans, diced tomatoes, chicken broth, kale, thyme, and red pepper flakes.
4. 4 Bring to a simmer and cook for 20 minutes, allowing the flavors to meld.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with Parmesan cheese.

Equipment

• Large pot
• Wooden spoon

Variations

• Add spinach in place of kale for a milder flavor.
• Incorporate diced potatoes for extra heartiness.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute cannellini beans with chickpeas if needed.

Pairings

• Pairs well with a crusty baguette or garlic bread.

Nutrition

Tips

• For a richer flavor, sauté the vegetables until golden before adding the sausage.
• Feel free to use chicken sausage for a lighter option.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with crusty bread or a simple green salad.

FAQ