Tuscan White Bean & Kale Soup
There’s something deeply comforting about a pot of soup simmering on the stove—warming the kitchen, filling the air with rich, savory aromas, and bringing people together around the table. This Tuscan White Bean & Kale Soup is hearty, nourishing, and packed with bold, rustic flavors. With creamy cannellini beans, tender kale, and the perfect balance of herbs and spices from the Tuscan Farmhouse Blend, it’s a dish that feels both effortless and elevated. Whether you’re making a cozy weeknight meal or feeding a table full of friends, this soup is a reminder that simple ingredients, seasoned well, create something truly special.
Paired with Tuscan Farmhouse Blend
Ingredients
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1 lb. Italian sausage
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½ Tbsp. olive oil
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2 carrots, chopped
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2 celery stalks, chopped
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1 large onion, diced
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4 garlic cloves, minced
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6 c. unsalted chicken broth
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2 (15 oz.) cans cannellini beans, drained and rinsed
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3 c. kale, chopped
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1 ½ c. half & half
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1 stalk fresh rosemary
Directions
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In a large pot, heat olive oil over medium-high heat. Once shimmering, add Italian sausage and cook, breaking it apart with a spatula, for 5-7 minutes or until fully cooked. Drain any excess fat and transfer to a plate.
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Add carrots, celery, onion, garlic, and the Tuscan Farmhouse Blend. Cook for another 2-3 minutes, stirring frequently, until the onions and garlic are tender.
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Pour in the chicken broth, then add the cannellini beans, and rosemary. Stir well, scraping up any browned bits from the bottom of the pot.
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Lower the heat to a simmer, cover, and let cook for 15-20 minutes until the carrots are fork-tender.
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Remove from heat and let cool for 5 minutes and discard the rosemary stalk.
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Stir in the half and half and chopped kale. Mix until the kale wilts into the soup.
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Serve warm, topped with freshly grated Parmesan, lemon zest, and a side of crusty bread if desired.
Rich, rustic, and deeply satisfying—this is soup that warms from the inside out.
