Here’s a twist on a popular Olive Garden recipe that also makes a great fall/winter supper: Creamy Tuscan White Bean Soup!

This hearty soup blends fresh kale, creamy cannellini beans, sausage and spices into a hearty, wholesome meal that seems more like a stew than a soup. It’s filling and  packed with layer upon layer of flavor. And it tastes even better the next day!

This Creamy Tuscan White Bean Soup is so comforting, you’ll want to serve it throughout the chilly weather months. It’s also packed with protein, fiber, and nutrients. Plus, it’s gluten-free too! Pair it with a salad and crusty Italian bread or garlic knots for a complete meal. 

Oh—and did we mention everything is cooked in one pot? So cleanup is a breeze.

Why we love these ingredients

Kale is a nutrition superstar! It’s a rich source of fiber, essential vitamins, minerals, and antioxidants. For example, kale contains vitamin A, lutein, and zeaxanthin -- antioxidants that protect against macular degeneration and other age-related vision problems. Its high levels of magnesium, calcium, and potassium can lower blood pressure. Kale also has a good track record for supporting healthy immune function, heart health, and type 2 diabetes.

Cannellini and other white beans are high in protein and essential nutrients – as well as an excellent source of fiber.  In addition, these beans contain resistant starch,

which is fermented in your large intestine to produce beneficial compounds called short-chain fatty acids (SCFAs).  SCFAs function as a prebiotic in the digestive tract to feed colon cells and help your body metabolize carbs, fats, and energy.

Finally, cannellini beans are a great source of potassium, which is known to help people maintain healthier blood pressure levels.

Traditional Italian pork sausage is packed with protein. Just one sausage contains an impressive 11grams! As you probably know, protein helps build lean muscle and improve tissue health.

In addition, sausages contain Vitamin B12 and iron which are essential for maintaining proper nerve and brain function. B-12 also helps metabolize both fats and protein.

Pro tips for easy prep

While this recipe calls for cannellini beans, Great Northern or navy beans are just as good.  A firm, sturdy russet potato is perfect for this soup. The diced russet potatoes will keep their shape without turning into mush.

Kale can be tough. To prep the kale before cooking, remove the ribs and massage the leaves for about a minute or so. Then, cut the leaves into small pieces before adding to the soup.  It will soften up while cooking. Not a fan of kale? Fresh baby spinach makes a great substitute.

And yes, this soup freezes wonderfully! Let it cool completely, then freeze in an airtight storage container for up to 3 months. Let the soup thaw in the fridge before reheating.  If the soup is too thick, add more chicken broth and a little more heavy cream [if desired] while it’s heating up.

Ready? Soup’s on!

Creamy Tuscan White Bean Soup
With Kale and Sausage

INGREDIENTS

• 1 pound Italian pork sausage, mild or spicy
• 1 tablespoon olive oil
• 1 medium onion, peeled and chopped
• 1 russet potato, peeled and chopped into ½-inch chunks
• 1 7.5-ounce jar of sundried tomatoes, drained and chopped, or ½ can petite diced tomatoes
• 3 cloves garlic, peeled and chopped
• ½ teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• 5–6 cups low-sodium chicken broth
• 1 can low-sodium Cannellini or Great Northern beans, rinsed and drained
• 2 stalks of kale, ribs removed, chopped or 2 cups fresh baby spinach
• ½ cup heavy cream or half-and-half
• ½ teaspoon kosher salt
• Freshly ground black pepper
• Grated parmesan cheese for serving

INSTRUCTIONS

1. Take sausage out of its casing, and crumble it into a large pot or Dutch oven. Sauté sausage over medium-high heat, breaking up large chunks with a wooden spoon. When cooked through and browned (about 7-10 minutes), spoon off any excess rendered fat. Leave about 2 teaspoons in the pan.
   
   
2. Add about 1 tsp of olive oil to pot, then stir in onions and potatoes. Cook for about 6-7 minutes on medium low heat, stirring frequently, until vegetables soften. Then Add garlic, sundried tomatoes and Italian seasoning and cook for an additional minute, until garlic is fragrant.
   
   
3. Pour in 5 cups chicken broth and bring to a simmer over medium-high heat. For a less chunky soup, add more chicken broth ¼ cup at a time until you get to the consistency you want, Cover, reduce heat to medium-low, and simmer gently for around 15 minutes, until potatoes are tender.
   
   
4. Add white beans, kale, and heavy cream, and bring back to a simmer. Cook for an additional 5-10 minutes, then add additional salt and pepper to taste. Garnish generously with grated parmesan cheese. Enjoy!