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.

📝 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

1. 1Heat the olive oil in a large Dutch oven or soup pot over medium heat.
2. 2Add the turkey sausage. Cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through.
3. 3Add the diced onion. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4Stir in the garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Cook for about 30 seconds, or until fragrant.
5. 5Pour in the chicken broth and diced tomatoes. Stir in the cannellini beans and cauliflower.
6. 6Bring 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.
7. 7Stir in the chopped kale and simmer for another 3–5 minutes, or until the kale is tender and bright green.
8. 8Remove the soup from the heat. Stir in the lemon juice and Parmesan cheese.
9. 9Taste and adjust the seasonings as needed. Ladle the soup into bowls and top with additional Parmesan and fresh parsley, if desired.