Tuscan White Bean, Sausage + Kale Soup

Tuscan White Bean, Sausage + Kale Soup

This Tuscan White Bean, Sausage, and Kale Soup is quick and easy to make, and full of the coziest Italian flavours.

You can use various greens (kale, spinach, collards, you pick) and even various proteins (crumbled Italian sausage, chicken, etc.)

Finished with a slice of crusty bread on top and a generous sprinkle of freshly-grated Parmigiano Reggiano.

Enjoy and we hope that you’re all staying warm out there!


Tuscan White Bean, Sausage, + Kale Soup

Serves 4-6


5 tbsp - Extra virgin olive oil

1 medium - Onion (medium dice)

3 cloves - Garlic (minced)

3 links - Mild Italian pork sausage (casing removed)

500 ml - Passata (Strained tomatoes)

1 litre - Chicken stock

2 x 19oz cans - Cannellini beans (or white beans)

300g - Baby kale (coarsely chopped)

To taste - Salt & pepper

½ cup - Parmigiano Reggiano (grated or shaved)

4-6 Slices of rustic thick slices of bread


  • Brush both sides of the bread with 1 tbsp of olive oil and fry in a hot pan until both sides are golden brown.  Press down the bread slightly to achieve a nice crust of the bread.  Sprinkle with a bit of salt and set aside. (You can also grill the bread if desired)
  • Heat 3 tablespoons of olive oil in a large pot over medium-high heat.  Add the onions and sauté for 1 to 2 minutes until soft.
  • Add ½ of the garlic and sauté for 30 seconds, then add the sausage meat. Use the back of a wooden spoon to break the sausage into smaller pieces and cook at medium heat for 5 to 7 minutes, or until golden brown.
  • Add the strained tomatoes and chicken stock and bring to a boil
  • Cook for 10 minutes, then reduce the heat to medium low and let simmer for 4 to 5 minutes.
  • Add the beans and parsley and cook over low heat for 10 minutes. Season with salt and pepper as needed.
  • In a large frying pan, heat 1 tablespoon olive oil and chopped garlic. Sauté for 1 minute, then add the kale. Sauté together for 2 to 3 minutes and set aside.
  • When you’re ready to serve, add ½ of the kale mixture and ¼ of the grated Parmigiano Reggiano into the soup and stir.  Serve each plate garnished with a spoonful of kale and Parmigiano Reggiano.
  • Serve with the toasted bread right on top of each bowl of soup, or on the side.

A few extra notes:

  • What is a cannellini bean? Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white in colour. When cooked, they have a fluffy texture and a slightly nutty, mild flavour
  • Passata vs Canned Tomatoes: passata is an uncooked tomato puree that has been strained of seeds and skins. Tomato passata can be used in any recipe that calls for tomatoes where it is not important that there be pieces of tomato, such as a sauce, soup and stew. It’s especially nice in dishes where you really want to use a fresher tomato flavor to come through rather than a cooked down version.

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