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Tuscan Sausage, White Bean and Kale Soup
Melissa Hart

Tuscan Sausage, White Bean and Kale Soup

This is a brothy sausage soup, not cream with a few beans hiding in it. Cannellini beans soften into the tomato broth while kale goes in late enough to stay green. Use hot sausage if the weather is miserable; mild works when you're feeding everybody.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Italian sausage casings removed
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 3 carrots diced
  • 3 garlic cloves minced
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 4 cups chopped lacinato kale
  • 1 tbsp lemon juice

Method
 

  1. Heat the oil in a skillet over medium-high heat and brown the sausage, breaking it into bite-size crumbles, 7 to 8 minutes.
  2. Add the onion and carrots and cook for 4 minutes, then stir in the garlic for 30 seconds.
  3. Transfer the mixture to a 6-quart slow cooker and add the beans, tomatoes, broth, rosemary, pepper and salt.
  4. Cover and cook on low until the carrots are tender and the broth tastes fully seasoned, 5 1/2 to 6 hours.
  5. Stir in the kale, cover and cook on high until the leaves are tender but still green, 15 to 20 minutes.
  6. Finish with the lemon juice and adjust the salt after tasting the sausage-seasoned broth.