Italian Sausage & White Bean Soup

A quick & hearty soup

I tried a version of this soup at a local restaurant and decided to replicate it. I lthink my version turned out better though because I added more herbs and sausage, a good soup should have a little bit of everything in each bite.

Although I never jumped on the kale bandwagon, I do think it holds up better in soups than spinach, which is what I used when I made this the first time. If you are not a kale fan, spinach is also delicious. If you don’t have fresh Rosemary, dried will be just fine


  • 1 white or yellow onion, chopped
  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 2 cloves of garlic, minced
  • 1 bunch of fresh Rosemary, minced (or 2- Tbsp of dried Rosemary)
  • 1 package bulk Italian sausage
  • 1 bunch of kale, chopped
  • 3 cans of cannellini beans
  • 2 Bay leaves
  • 1 1/2- 2 cups dry white wine
  • 64 oz. chicken broth

In a large soup pot, cook onions over medium heat in olive oil until they begin to turn brown brown. Add garlic and fennel seeds and cook for 1-2 minutes more until the garlic just starts to brown then add the sausage. Using a big wooden or plastic spoon, break the sausage up into bite-sized pieces and cook until browned.

Deglaze the pan with white wine and add kale, Bay leaves, beans (including the liquid) and chicken broth. Simmer for at least 20 minutes before serving.

Tastes best when served with the rest of the wine!

Active cooking time: 30 minutes

Total prep time: 50 minutes


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