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Tuscan White Bean Soup with Parmesan Croutons

Tuscan Bean and Kale Soup
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Savory Italian sausage, tender vegetables, creamy white beans, and hearty kale make this ribollita inspired soup perfect for any night of the week. 

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: Italian

Ingredients

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Tuscan White Bean Soup

  • 1 pound Italian sausage, removed from casings
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery heart stalks, including leaves, chopped
  • 2 garlic cloves, minced
  • 1 shallot, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1/3 cup dry white wine
  • 2 bay leaves
  • 1 Parmigiano-Reggiano rind
  • 1 Russet potato, peeled and cubed
  • 1 14.5 ounces fire roasted diced tomatoes, drained
  • 1 15.5 ounces cannellini beans, drained and rinsed
  • 64 ounces chicken or bone broth
  • 1 bunch kale, ribs removed, chopped
  • 2 tablespoons flat leaf parsley, chopped
  • Juice of 1/2 lemon
  • Freshly grated Parmigiano-Reggiano and lemon wedges for serving

Parmesan Croutons

  • 6 cups Italian, French, or sourdough bread, 1/2″-1″ cubed
  • 1/2 cup olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon flat leaf parsley, finely chopped
  • 1/3 cup Parmigiano-Reggiano, finely grated
  • Flaky sea salt for finishing

Instructions

Tuscan White Bean and Kale Soup

  1. Heat a Dutch oven over medium heat.
  2. Add the sausage. Use your spoon to break it up as it cooks, allowing it to brown. Remove from the pot and transfer to a paper towel lined plate. 
  3. Add the onions, carrots, and celery. Let cook for 5-8 minutes until the vegetables are becoming tender and the onions are translucent.
  4. Add the shallots and garlic. Cook for 2 minutes until the shallots are translucent. Season with oregano and crushed red pepper and cook for an additional minute.
  5. Add the wine and stir. Let cook for about 5 minutes until most of the liquid has evaporated. 
  6. Add the beans, potato, diced tomatoes, and sausage into the pot along with the bay leaves and parmesan rind.
  7. Add the broth into the pot and stir. Bring to a simmer and then lower the heat to medium-low and partially cover the pot.
  8. Let cook for an hour or until the vegetables are tender.
  9. Remove the parmesan rind and bay leaves.
  10. Add the kale and stir to combine. Cover and let cook for 5-10 minutes until the kale is wilted.
  11. Stir in the lemon juice and parsley.
  12. To serve, top with freshly grated Parmigiano-Reggiano and croutons. Serve with a lemon wedge. 

Parmesan Croutons

  1. Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Whisk together the olive oil, salt, crushed red pepper, parsley, oregano, and garlic powder.
  3. Add the bread cubes to a bowl and pour the olive oil over the top. Toss to combine.
  4. Evenly spread the bread cubes onto the prepared baking sheet. 
  5. Bake the croutons for 8 minutes.
  6. Remove from the oven and sprinkle the parmesan over the top. Bake for an additional 5-7 minutes until the croutons are golden brown and crispy.
  7. Sprinkle flaky salt over the top.
  8. Let cool completely and then transfer to an airtight container. They will keep for a week.

Notes

  • You can use any combination of Italian sausage that you like. You can also use turkey sausage, chicken sausage, or plant-based Italian sausage. Or omit the sausage entirely. Add a tablespoon of olive oil to sauté vegetables if not using sausage.
  • For a thicker, creamier soup, Add an additional can of cannellini beans. Transfer the drained and rinsed beans to a food processor or blender and blend until smooth. Pour into the soup when adding the kale to heat through.
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Find it online: https://beachgirlgrills.com/tuscan-white-bean-soup-with-parmesan-croutons/