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A white bowl filled with Rustic Tuscan White Bean and Kale Soup, featuring meatballs, white beans, kale, and topped with cheesy bread.

Rustic Tuscan White Bean and Kale Soup

This soup captures the rustic flavors of Tuscany using simple, hearty ingredients. It is a nourishing dish that warms the body and soul, perfect for home cooks who appreciate fresh produce.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Entree
Cuisine: Soup
Ingredients Equipment Method Notes

Ingredients
  

Soup 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 cans (15 ounce each) white cannelini beans drained and rinsed
  • 2 bunches kale stems removed and roughly chopped
  • 64 oz. low-sodium chicken stock good quality
  • To taste Kosher Salt and Freshly Ground Black Pepper
Cheesy Baguette Topping
  • 1 loaf baguette bread
  • As needed Gruyere and Asiago Cheese shredded

Equipment

  • Large pot
  • Baking sheet

Method
 

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add sausage and brown it, stirring occasionally to break it into smaller pieces, for about 10 minutes.
  2. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, for about 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 the pot with a lid.
  3. Bring the soup to a boil, then reduce the heat and keep it at a simmer for about 45 minutes. The soup will thicken as the potatoes release their starch. Cooling the soup completely and refrigerating it overnight before reheating improves the flavor.
  4. When you are ready to serve, slice the baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted.
  5. Top the toasted bread with grated gruyere and asiago cheese and broil for about 2-3 minutes, until the cheese is melted. Watch carefully, as the cheese can burn quickly under the broiler.
  6. Divide the soup among bowls and top each serving with a few slices of the cheesy baguette.

Notes

This soup tastes best the second day. If you have time, cool the soup completely and refrigerate it for the following day. Reheat before serving.

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