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    Home » Soups & Stews

    Published: Feb 21, 2018 · Modified: Aug 3, 2020 by Libby Bloom · This post may contain affiliate links · 1 Comment · 963 words. · About 5 minutes to read this article.

    Italian Kale and White Bean Soup

    Jump to Recipe

    Italian Kale and White Bean Soup - a hearty & seasonal homemade soup recipe that’s ready in under an hour and is perfect for meal prep. A delicious early fall soup recipe. 

    finished soup in serving bowl

    The temperatures are starting to drop and the leaves are becoming a beautiful shimmering yellow. That means it’s soup season and honestly, I’m thrilled! The fall season is a personal favorite. The changing leaves, wonderful fall smells, and all the great fall foods.

    Think fall veggies like carrots, but there’s still a window of opportunity to use up summer veggies like tomatoes and kale. Homemade stock, creamy white beans and lots of herbs. That’s the simple recipe for this Italian Kale and White Bean Soup. 

    This soup comes together in under an hour and is perfect for batch cooking to be frozen and enjoyed later. It’s packed with veggies and makes for a hearty and cozy soup - great for dinner on a cool fall evening. 

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

    soup in dutch oven

    Ready to make this seasonal Italian Kale and White Bean Soup? Let’s go!

    1 - Prep veggies. Dice onions, mince garlic, chop carrots and celery, chop parsley, halve tomatoes and roughly chop kale. 

    2 - Saute. Heat oil in large pot or dutch oven over medium heat. Add garlic, onion, celery and carrots. Saute for about 10 minutes or until onions are translucent. Remove the sausage casings and add the sausage to the pot, break into small pieces and saute for about 5 minutes. 

    3 - Boil. Add stock and water, bring to a boil. 

    4 - Simmer. Add white beans, bay leaf, parsley, rosemary, fennel, salt, pepper and red pepper flakes. Let simmer for about 10 minutes. Then add tomatoes and kale, remove from heat. 

    5 - Serve. Remove bay leaf and serve with a slice of bakery fresh bread. Enjoy!

    • soup ingredients
    • tomatoes

    Italian Kale and White Bean Soup: Tips, Tricks and Tools

    Invest in a quality stock pot/dutch oven. You don’t need much for this soup recipe but a quality stock pot or dutch oven is essential. You’ll also need a sharp knife and cutting board. 

    Use homemade stock: Make your own stock with food scraps. Give those scraps a second life, save money and reduce packaging!

    Batch cook, freeze later: Make a big batch of this soup and freeze it to enjoy later!

    Make it plant-based: Omit sausage or use vegan sausage. 

    Recipe variations: Use chicken instead of sausage, try spinach instead of kale, if you don’t have fresh tomatoes, use a can of diced tomatoes instead. 

    finished soup with bread

    We hope you love this hearty Italian Kale and White Bean Soup!

    • A simple soup recipe that comes together in under an hour
    • Great for meal prep and can be frozen to enjoy later
    • A delicious seasonal soup that’s packed with veggies and it’s easily customizable

    Love this simple Soup recipe? Check out our other delicious Seasonal Soup recipes like this Lemongrass Butternut Squash Soup or our Vegetable Minestrone Soup.

    Did you enjoy this Italian Kale and White Bean Soup as much as we do?

    Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Italian Kale and White Bean Soup for later by pinning it to your Soups and Stews Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Italian Kale and White Bean Soup creations!

    "There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self." - Ernest Hemingway

    italian white bean soup in a serving bowl with bread

    Italian Kale & White Bean Soup

    Italian Kale and White Bean Soup - a hearty & seasonal homemade soup recipe that’s ready in under an hour and is perfect for meal prep. A delicious early fall soup recipe.
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    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Author: The Crooked Carrot

    Ingredients

    • 1 tablespoon olive oil
    • 3 cloves garlic minced
    • ½ onion (large) chopped
    • 2 stalks celery chopped
    • 2 carrots (medium) chopped
    • 8 oz organic chicken sausage
    • 4 cups stock chicken or vegetable
    • 2 cups water
    • 1 can (15 oz) white beans drained and rinsed
    • 1 bay leaf
    • ¼ cup parsley roughly chopped
    • ½ tablespoon rosemary
    • ½ teaspoon salt
    • ½ teaspoon fennel seeds
    • ¼ teaspoon red pepper flakes
    • pepper to taste
    • 1 pint cherry tomatoes halved
    • 1 bunch kale washed, dried, roughly chopped

    Instructions

    • Cook: Heat large pot or dutch oven over medium heat, add oil. Once oil is warm, add garlic, onions, celery and carrots and cook for about 10 minutes or until onions are translucent. Remove sausage casings, add to pot and break into small pieces, sauté about 5 minutes.
    • Boil: Add stock and water, bring to a boil.
    • Simmer: Add beans, bay leaf, parsley, rosemary, salt, fennel, red pepper flakes and pepper. Let simmer about 10 minutes. Add tomatoes and kale, remove from heat.
    • Eat up: Remove bay leaf before serving with a slice of bakery fresh bread. Enjoy!

    Equipment

    • Dutch Oven
    • Chef's Knife
    • Wood Cutting Board

    Notes

    PREP AHEAD: Prep the veggies in advance to streamline the cooking process. This is a great make-ahead soup recipe as it’s easily stored to enjoy later. 
    LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for 3-5 days or the freezer for up to 3 months. Thaw and reheat on the stove. 
    MAKE IT VEGAN: Omit sausage or use vegan sausage.
    NUTRITION NOTES: This soup recipe is high in protein, vitamin A, vitamin K, and it’s a good source of fiber. 
    SERVING SUGGESTIONS: Enjoy on it’s own or with a slice of bakery fresh bread.

    Nutrition

    Calories: 363kcal | Carbohydrates: 51g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 5133mg | Potassium: 1997mg | Fiber: 6g | Sugar: 21g | Vitamin A: 19126IU | Vitamin C: 290mg | Calcium: 364mg | Iron: 7mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

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