In this crazy, busy, world we live in nowadays, I have to be honest and tell you that I look forward to the Fall and Winter seasons more and more! Call me crazy, but I find solace in slowing down during these seasons, mostly because in Southern Pennsylvania, the inclement weather we experience allows for little travelling away from home and few options for getting out of the house. I don’t know…I just love that! Having my family in one place, cozied up binging Netflix and eating some homemade comfort food together just brings me joy! Soup also brings me joy, because hearty soups remind me of family and conjure up warm, happy, feelings and memories that span over decades in my life. My Tuscan Sausage White Bean and Kale Soup is one of those memory-makers. I find it to be so comforting that it locks into memory whatever experience you are having while eating it. If that’s the kind of food experience you’re looking for, read on!
This soup is quite painless to whip up! You are going to need extra virgin olive oil, Sweet Italian Sausage, onion, sweet potato, bay leaves, cannellini beans, garlic, chicken broth, Jasmine rice, kale, salt and pepper.
Begin preparing your soup by adding your olive oil and sausage into the bottom of a large soup pot over medium heat. Sauté and crumble your sausage until it is cooked through completely. Add in your onion, sweet potato and bay leaves. Sauté until the onions turn translucent and the sweet potato softens; about 10 minutes. Add in the cannellini beans and garlic and cook another 2-4 minutes.
Next, add in your chicken broth and Jasmine rice. You will notice in my recipe that I call for 1/2 to 1 cup of Jasmine rice. This is entirely up to your preference. Keep in mind that the starch in the rice acts as a thickening agent in your soup, so 1 cup of rice will produce more of a stew consistency. Turn the heat up to high and bring your soup to a rolling boil. Gradually add in your kale and let it wilt throughout. Again, you will notice that my recipe calls for 1-2 bunches of kale. Please also make sure to adjust this ingredient to your liking. I like to taste the broth of my soup at this point and adjust the flavor to my liking with salt and pepper. Finally, cover your pot and let your soup cook for 15 minutes or until all of the vegetables have softened.
I think this Tuscan Sausage White Bean and Kale Soup is best accompanied by some fresh-baked French or Italian bread. I hope this soup locks in some memories for each and every one of you reading!
Tuscan Sausage White Bean and Kale Soup
This Tuscan Sausage White Bean and Kale Soup is one of those comforting meals that warms your soul on a cold Fall or Winter night. It has the perfect balance of flavor and texture, and is hearty enough to satisfy even the biggest of appetites!
2 Tablespoons Extra Virgin Olive Oil
1 ½ pounds of Sweet Italian Sausage
1 large onion, diced
1 large sweet potato, diced very fine
2 bay leaves
2 (15 ounce) cans cannellini beans
4 cloves garlic, minced
64 ounces chicken broth
½ – 1 cup Jasmine rice
1-2 bunches kale, roughly chopped
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
- In a large soup pot over medium heat, add in olive oil and sausage. Sauté and crumble sausage until it is cooked through completely. Add in onion, sweet potato and bay leaves. Sauté until onions turn translucent and sweet potato softens; about 10 minutes. Add in cannellini beans and garlic and cook another 2-4 minutes.
- Add in chicken broth and Jasmine rice. Turn heat up to high and bring to a rolling boil. Gradually add in kale and let it wilt throughout. Salt and pepper to taste. Cover and let cook for 15 minutes or until all of the vegetables have softened.
- This recipe calls for 1/2 – 1 cup of Jasmine Rice. Please make sure to adjust this ingredient to your liking. Keep in mind that the starch in the rice acts as a thickening agent for your soup, therefore 1 cup of rice will produce more of a stew consistency.
- This recipe also calls for 1-2 bunches of kale. Please also adjust this ingredient to your liking.