Inspiration Abounds
My latest CSA delivery gifted me with a beautiful bunch of kale, which immediately sparked inspiration for a hearty and flavorful soup. Luckily, my freezer held the perfect partners: a batch of Tuscan beans (previously cooked with onion and rosemary) and some chicken sausage. A quick rummage through the vegetable drawer provided the rest, and thus, this delicious Tuscan Chicken, Bean, and Kale Soup was born! As always, I like to #VegItUp, so I boosted the flavor with extra vegetables and fresh herbs – rosemary, parsley, and of course, plenty of garlic.
This soup is more than just a meal; it’s a culinary memory. Last fall, I had the incredible opportunity to travel to Tuscany and learn from the Nonnas themselves during a week-long cooking retreat with #TuscanWomenCook. We spent our days immersed in the heart of Tuscan cuisine, learning traditional techniques and recipes passed down through generations. Those amazing days spent learning and cooking alongside these incredible women, truly inspired this soup. Each spoonful brings me right back to the rolling hills of Tuscany, the aroma of herbs hanging in the air, and the warmth of the Tuscan sun.
Tuscan Beans
Beans are a nutritional powerhouse, packed with protein and fiber. They’re also incredibly budget-friendly, making them a staple in my kitchen. A big batch of dried beans cooked with aromatics like onion and rosemary can be frozen in portions, ready to be added to soups, stews, or salads whenever the craving strikes. This soup is a testament to their versatility and deliciousness.
Speaking of beans, it’s worth noting the difference between Cannellini and Great Northern beans, as they are often used interchangeably in the US. While both are white beans, cannellini beans, the preferred choice in Italy, have a slightly more delicate, creamy texture and a subtle, nutty flavor. Great Northern beans are a good substitute, but cannellini beans truly shine in this Tuscan-inspired dish. Prior to our trip to Tuscany – I thought the Great Northern beans were the “right” beans for Tuscan soups and stews. I was wrong (!) Now I watch out for the Cannellini beans and buy those.
Hands Down, the BEST BEANS EVER. Ever. EVER ever. Not Joking even a Little Bit…
I can’t speak of beans without mentioning the best beans ever in my life. How can beans be so dang delicious you ask? I am not exaggerating when I tell you how good these beans were. There we were, four of us who’d traveled to Tuscany for the Cooking Adventure in the fall of 2024. 😁 As one of my excursions – I picked a visit to Dario Cecchini’s Restaurant in Panzano Italy. It was there that we had THE beans. (And the best beef…of course…) I’ll do a post on Dario and his beans, shortly. But all to say, if you have some of his beans and you can save extras – that is what you should use in this recipe. As his recipe makes a TON – freezing some beans for future soup would be a GREAT idea. If you don’t have any – consider making some. However, if you don’t have the time or inclination, you can always start with two drained and rinsed cans of beans. Ideally Cannellini, but Great Northern will work too.
What about the Vegetables ?
Beyond the beans, this soup is brimming with nutrients. The soffritto (onion, carrots, and celery) provides a base of vitamins and antioxidants. I also added some ripe tomatoes that were begging to be used, contributing even more flavor and nutritional value. The beauty of this recipe is its adaptability. Feel free to add other vegetables as you see fit – potatoes, zucchini, or even some spinach would be wonderful additions. Let your kitchen and your palate be your guide!
This Tuscan Chicken, Bean, and Kale Soup is a celebration of simple, wholesome ingredients and the magic that happens when they come together. It’s a taste of Tuscany, a celebration of fresh, seasonal produce, and a hug in a bowl – perfect for a cozy evening or a rainy SoCal day.
Tuscan Bean Soup with Chicken Sausage, Kale and Other Veggies
Equipment
- Mini Food Processor
- Soup Pot
Ingredients
- 2-4 links Italian Sausage – I used Chicken Sausage – Feta and Spinach from Sprouts
- 1 Bunch Kale – Destemmed and Rough Chopped
- ½ Large Onion – Diced
- 3 Carrots – Peeled and Diced
- 4 Cloves Garlic – Peeled
- 3¼ C Cannellini Beans – Or Great Northern
- 2 C Grape Tomatoes – Diced
- Dash Red Pepper Flakes
- 4 C Chicken Broth – or Bone Broth
- 1 Tbl Fresh Rosemary – Minced
- 1 Tbl Fresh Parsley – Minced
- 2 tsp Fresh Lemon Juice
- 1 Tbl Fresh Sage – Optional but may be a nice addition. I didn't have any.
Instructions
- Organize your Ingredients. Don't forget the Carrots !!!
- Remove Casing from your Sausage.
- Peel and chop your soffrito. (Celery / Onion / Carrot)
- Place ½ of your beans into a mini food processor with the peeled garlic and a cup or so of the broth. Puree. (Can also do by hand with a fork mashing the beans. You will need to mince the garlic.)
- Put some olive oil into the soup pot and add the soffrito and sausage as well as some S&P. Cook until the sausage is done and the soffrito is somewhat soft. ~5 – 8 minutes or so.
- While the sausage & soffrito are cooking – mince some of your rosemary and parsley. Chop the tomatoes.
- Drain some of the grease off if you used pork sausage and have more than a TBL or two of grease in the pot. (I left my grease in – as it was Chicken Sausage and there wasn't too much of it….)
- Add the broth and the bean puree and the remaining beans to the pot. Add some S&P. Add a couple shakes of hot peppers.
- Add tomatoes and herbs. Use only a portion of the herbs – stir it in, let it cook a bit and taste. See how much more of the herbs you want to add. I did about 1 Tbl fresh parsley and a scant Tbl of fresh Rosemary. Consider some sage if you have any. (Reminder: 1 Tbl Fresh herbs == 1 tsp of dried…)
- After the soup cooks a bit ~15 – 20 min – bring the temp up to just about boiling and add in the Kale. Turn down the temp on the soup and let the Kale wilt and mingle with all the other veg.
- Once Kale is to your desired tenderness, squeeze in a bit of fresh lemon juice. Just a bit. (~2 tsp) Stir and Taste. Is it perfect ? Maybe more S&P or Lemon Juice ?
- Serve warm to your friends and family. Would be awesome with a nice side of Ciabatta, Baguette or Focaccia.
