Tuscan Bean Soup
Made with spicy Italian sausage, onions, garlic, a touch of white wine, broth, large creamy butter beans, cream, kale, roasted red pepper, and pesto.
Ingredients
- 1 lb spicy Italian ground sausage or links with casings removed
- 2 tablespoons butter
- 1 cup diced onion
- 1 tablespoon minced garlic
- ½ cup white wine
- 4 cups chicken broth
- 2 cans butter beans drained
- ½ cup heavy cream
- 4 cups chopped kale
- ½ cup chopped roasted red pepper
- 1 tablespoon pesto
- Shaved Parmesan for garnish
Instructions
- Dice onion and mince garlic; set aside.
- In a large soup pot or Dutch oven, heat a touch of olive oil over medium-high heat. Add ground sausage and cook, breaking it up with a spatula, for about 6 minutes, until browned and crumbled. Transfer to a paper towel–lined plate.
- Without draining the pot, melt butter in the remaining sausage drippings. Add onion and cook for about 4 minutes, stirring often, until softened.
- Add garlic and cook for 1 minute more.
- Pour in white wine and cook for 1 minute to burn off the alcohol.
- Add chicken broth and drained butter beans. Simmer for 10 minutes.
- Reduce heat to medium-low. Stir in heavy cream, cooked sausage, roasted red pepper, kale, and pesto. Simmer 5 minutes, or until kale has wilted.
- Season to taste and serve warm with shaved Parmesan.
Notes
- Don't drain the fat after cooking the sausage. Using the rendered fat from the sausage blended with melted butter too cook the aromatics adds extra flavor.
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- Reheat leftovers on the stove-top over medium-low heat, stirring often, until warmed through. Add extra broth or cream as needed.
- Nutrition values are an estimate only.
Nutrition
Calories: 410kcalCarbohydrates: 23gProtein: 22gFat: 26gFiber: 5gSugar: 3g
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