Tuscan White Bean Soup
This easy Tuscan White Bean Soup is made with simple ingredients and plenty of vegetables! The white beans add a creamy texture and plant-based protein, while turkey sausage makes the soup extra satisfying.
Servings 6
Ingredients
- 1 tbsp olive oil
- 1 lb mild Italian turkey sausage casings removed
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tsp dried Italian seasoning
- 1/4 tsp crushed red pepper flakes optional
- 1 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 4 cups low-sodium chicken broth
- 1 14.5 oz can diced tomatoes
- 2 15 oz cans cannellini beans drained and rinsed
- 3 cups small cauliflower florets
- 3 cups chopped kale tough stems removed
- 1 tbsp fresh lemon juice
- 1/3 cup grated Parmesan cheese plus more for serving
- Chopped fresh parsley optional
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the turkey sausage. Cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through.
- Add the diced onion. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Cook for about 30 seconds, or until fragrant.
- Pour in the chicken broth and diced tomatoes. Stir in the cannellini beans and cauliflower.
- Bring the soup to a gentle boil. Reduce the heat to medium-low, cover partially, and simmer for 15–20 minutes, or until the cauliflower is tender.
- Stir in the chopped kale and simmer for another 3–5 minutes, or until the kale is tender and bright green.
- Remove the soup from the heat. Stir in the lemon juice and Parmesan cheese.
- Taste and adjust the seasonings as needed. Ladle the soup into bowls and top with additional Parmesan and fresh parsley, if desired.
