Go Back

26) Zuppa Toscana with Kale and White Beans

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb Italian sausage mild or spicy, casings removed
  • 1 medium yellow onion diced (about 1 cup)
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups water
  • 1 can 15 oz cannellini or great northern beans, drained and rinsed
  • 4 cups kale stems removed and chopped
  • 2 medium russet potatoes peeled and diced (about 2 cups)
  • 1/2 cup half-and-half or milk
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Method
 

  1. Brown sausage in a large pot with olive oil, breaking it into bite-sized pieces; remove excess fat if needed.
  2. Add onion and cook until translucent, about 4 minutes; stir in garlic and oregano for 1 minute.
  3. Add potatoes, broth, water, and beans; bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
  4. Stir in kale and cook until wilted, about 3 minutes; return to a gentle simmer.
  5. Lower heat and stir in half-and-half; season with salt and pepper. Heat through but do not boil. Serve warm.