There’s nothing like a hearty, rustic Tuscan White Bean and Sausage Soup to warm up a cold evening. This kind of dish brings comfort with every bite – simple, nourishing, and steeped with flavor.
Here’s how to make it at home.
*While substitutions are included, there’s nothing like the original recipe that develops the flavors with depth when you choose to make your own stock and simmer your own beans.
Ingredients: For the Soup
- 2 tablespoons olive oil
- 1 cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- 3–4 cloves fresh garlic, minced
- 1 pound quality Italian sausage (sweet or spicy, your preference)
- 3 cups cooked white beans (dried and cooked preferred; 2 cans cannellini beans may be substituted, drained and rinsed)
- 4–6 cups homemade chicken stock (recipe below)
- 1 to 1½ cups fresh tomatoes, crushed by hand (or quality San Marzano canned tomatoes, crushed by hand)
- 1 bunch dinosaur kale (stems removed, chopped)
- Salt and freshly ground black pepper
*A Note about Dinosaur kale — also known as lacinato or Tuscan kale — has long, narrow, dark green leaves with a textured, almost pebbled surface. It is sturdier and less bitter than curly kale, and it holds beautifully in soups without losing structure.
It softens but does not disappear.
Homemade Chicken Stock
This soup is only as good as its stock. Homemade stock transforms it from good to memorable.
To Make Simple Chicken Stock:
Add to a large pot:
- Chicken bones (from a roasted chicken or saved pieces)
- Vegetable scraps from your refrigerator (onion skins, carrot ends, celery tops, garlic skins)
- A few fresh herb stems
- 1–2 bay leaves
- Salt
- Cold water to cover
Bring to a gentle simmer and cook for 1½ to 2 hours. Skim occasionally. Strain and use immediately, refrigerate for up to 5 days, or freeze.
Nothing wasted. Everything respected
Directions:
1. Build the Sofrito
In a large heavy-bottomed pot, warm the olive oil over medium heat. Add the onion, carrot, and celery. Cook slowly, stirring occasionally, until softened and fragrant — about 8–10 minutes. This is your foundation. Do not rush it.
Add the garlic and cook another minute until aromatic.
2. Brown the Sausage
Remove the sausage from its casing and add it directly to the pot. Break it apart with a wooden spoon and cook until browned and fully cooked through.
Allow some caramelization to develop — this adds depth.
3. Layer the Soup
Stir in the crushed tomatoes and let them cook down slightly, about 5 minutes.
Add the cooked white beans and enough chicken stock to cover everything generously (start with 4 cups and add more as needed). Bring to a gentle simmer.
Season with salt and freshly ground black pepper.
Let the soup simmer uncovered for 20–30 minutes to allow the flavors to marry. If you prefer a slightly thicker texture, mash a small portion of the beans against the side of the pot and stir back in.
4. Add the Kale
Stir in the chopped dinosaur kale and simmer another 10–15 minutes, until tender but still vibrant.
Taste and adjust seasoning. Usually a generous helping of parmagiana reggiano is another added flavor to this already delicious soup!
Finish with a drizzle of good olive oil before serving.
Serving
Serve hot with crusty bread — ideally something sturdy enough to dip and absorb the broth.
Like many rustic soups, this one tastes even better the next day.
This is food meant to gather people. Built slowly. Made from what you have. Rooted in simple technique and good ingredients.
And as always; There’s room at my table…join me!
fresh pasta 
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