I relish preparing this satisfying Tuscan Bean Soup. The blend of olive oil, Italian sausage, aromatic garlic, diced onion, savory carrots, and crisp celery forms the heart of this dish. Along with tomatoes, chicken broth, white wine, and tender cannellini beans, it creates a recipe filled with remarkable flavor.

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I’ve been experimenting with different soup recipes lately and found myself drawn to a uniquely savory twist on Tuscan White Bean Soup. This recipe quickly became one of my favorites because its hearty blend of Italian sausage, vegetables and beans creates such an interesting flavor profile.

I start by heating 2 tablespoons of olive oil in a large pot and then adding diced onion, minced garlic, chopped carrots and celery. Once they soften, I mix in the robust flavor of 1 pound Italian sausage (I sometimes remove the casings if I want a smoother texture).

The addition of diced tomatoes, coupled with a splash of white wine, creates a savory tomato broth that beautifully mingles with the rich chicken broth. The cannellini beans and a handful of Tuscan kale are then stirred in along with dried thyme and rosemary.

Every spoonful feels like a new discovery and makes me eager to share the recipe with you.

Why I Like this Recipe

I like this recipe cause for one, the mix of Italian sausage with all the vegetables creates a really rich and bold flavor that makes me excited every time i cook it. I also love how hearty it is – the beans, kale, and other veggies make it super filling and perfect for chilly days. Another thing i appreciate is how easy it is to tweak; whether i want it creamier or a bit spicier, it’s so flexible that i always feel like it’s just right. Lastly, it reminds me of home cooking; the savory tomato broth and fresh herbs bring back cool memories of family dinners even though it’s really simple to make.

Ingredients

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Olive Oil: supplies healthy fats for a rich, savory base in the soup.
Italian Sausage: adds protein and a bit of spice but you can remove casings for smoother texture.
Cannellini Beans: loaded with fiber and protein making the soup hearty and filling.
Tuscan Kale: brings vitamins and nutrients and offers a vibrant leafy crunch in the stew.
Diced Tomatoes: bring a sweet tanginess and boost antioxidants to the hearty broth.
White Wine: optional addition that gives a tangy twist and deeper flavor layer.

Ingredient Quantities

2 tablespoons olive oil

1 pound Italian sausage (remove the casings if you want a smoother soup)

1 large onion, diced

3 cloves garlic, minced

2 carrots, peeled and chopped

2 celery stalks, diced

1 can (14.5 oz) diced tomatoes

4 cups chicken broth

1 cup dry white wine (optional but adds a nice flavor)

2 cans (15 oz each) cannellini beans, drained and rinsed

2 cups chopped Tuscan kale or spinach

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

How to Make this

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1. Heat the olive oil in a big pot over medium heat and add the Italian sausage. Break it up while cooking until it’s nicely browned (if you want a smoother soup, remove the casings before browning).

2. Toss in the diced onion and minced garlic. Let em cook until the onion turns translucent and smells great.

3. Add the chopped carrots and diced celery to the pot. Cook them for about 5 minutes until they start to soften.

4. Pour in the can of diced tomatoes, including all the juices, along with the chicken broth and the white wine if you’re using it.

5. Mix in the cannellini beans, making sure they’re well distributed through the mix.

6. Sprinkle in the dried thyme and rosemary. Give everything a good stir.

7. Bring the whole mixture to a simmer. Let it cook for around 10 minutes so that all the flavors start to blend.

8. Stir in the chopped Tuscan kale or spinach and let it wilt into the soup, which should take about 5 minutes.

9. Taste the soup and then season with salt and pepper as needed.

10. Once everything is well cooked and the flavors are balanced, ladle the soup into bowls and serve hot with a side of crusty bread if desired. Enjoy!

Equipment Needed

1. A large pot
2. A chef’s knife
3. A cutting board
4. A wooden spoon
5. Measuring cups and spoons
6. A can opener
7. A colander (for rinsing the beans)
8. A ladle

FAQ

Q: Can I substitute Italian sausage with another meat?

A: Sure thing, you can use chorizo or turkey sausage if you prefer a lighter option. Just note that the flavor will be a lil' different.

Q: Do i need to remove the sausage casing?

A: Not really but if you remove it, the soup gets a smoother texture, which is what a lot of us prefer.

Q: What do i do if i dont have white wine?

A: You can simply leave it out or swap it out with more chicken broth. The soup still turns out great without it.

Q: Can i make this soup ahead of time?

A: Yep, it's even better the next day! Just keep it in a sealed container in the fridge, and reheat it on the stove.

Q: Is it mandatory to use kale or can i opt for spinach?

A: Both work fine, so it's just down to what you have on hand or prefer. Kale gives a bit more crunch while spinach wilts right in.

Tuscan White Bean Soup Recipe Substitutions and Variations

If you’re out of Italian sausage, you can use turkey sausage or even chicken sausage for a leaner option.
If you can’t find cannellini beans, try using Great Northern beans since they work in much the same way.
Don’t have dry white wine? You can replace it with extra chicken broth or even a splash of lemon juice to add some tangy flavor.

Pro Tips

1. If you want your soup to be smooth and not too chunky, take out the sausage casings before browning the meat. It helps mix all the flavors better later on.

2. Don’t rush the garlic and onions—let them cook until the onions really turn translucent so they release all their yummy flavors.

3. When you add the white wine, make sure you let it simmer a bit. It might smell strong at first, but it really makes the soup taste richer once the alcohol cooks off.

4. Taste the soup just before serving and add salt and pepper gradually. Sometimes the broth and tomatoes can be a bit tangy, so adding seasoning slowly keeps it balanced.

Tuscan White Bean Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A large pot
2. A chef’s knife
3. A cutting board
4. A wooden spoon
5. Measuring cups and spoons
6. A can opener
7. A colander (for rinsing the beans)
8. A ladle

Ingredients

2 tablespoons olive oil
1 pound Italian sausage (remove the casings if you want a smoother soup)
1 large onion, diced
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 cup dry white wine (optional but adds a nice flavor)
2 cans (15 oz each) cannellini beans, drained and rinsed
2 cups chopped Tuscan kale or spinach
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Directions

Heat the olive oil in a big pot over medium heat and add the Italian sausage. Break it up while cooking until it's nicely browned (if you want a smoother soup, remove the casings before browning).
Toss in the diced onion and minced garlic. Let em cook until the onion turns translucent and smells great.
Add the chopped carrots and diced celery to the pot. Cook them for about 5 minutes until they start to soften.
Pour in the can of diced tomatoes, including all the juices, along with the chicken broth and the white wine if you're using it.
Mix in the cannellini beans, making sure they're well distributed through the mix.
Sprinkle in the dried thyme and rosemary. Give everything a good stir.
Bring the whole mixture to a simmer. Let it cook for around 10 minutes so that all the flavors start to blend.
Stir in the chopped Tuscan kale or spinach and let it wilt into the soup, which should take about 5 minutes.
Taste the soup and then season with salt and pepper as needed.
Once everything is well cooked and the flavors are balanced, ladle the soup into bowls and serve hot with a side of crusty bread if desired. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.