Tuscan White Bean Soup

Healthy recipe alert

I don’t know about you, but I have been craving leafy greens lately (see: Pappardelle with kale sauce). Probably my body needs the extra vitamins with all of the sickness that’s been going around— and I bet yours does, too.

Not everyone likes kale, I know, and not every recipe is as good at hiding it as the aforementioned pappardelle (where you blitz the kale into oblivion, turning it into a fun sauce that kids love). But this recipe is pretty tasty, and even if your kids don’t exactly eat the kale, they’re getting an exposure by seeing it in their bowl (or even just watching YOU eat it!)

If your kids tend to shy away from leafy greens, you might even give them a heads up beforehand. Something like, “Hey, we’re having soup for dinner tonight. It has a new veggie called kale, which is green and leafy. We can pretend we’re big leaf-eating dinosaurs!” Mainly, keep it light and positive, and don’t force a taste (which usually backfires), and maybe just put a teeny bit in their bowls so they aren’t overwhelmed.

I like serving this soup with a loaf of crusty bread. If you’re into baking, try this no-knead recipe to warm up the house!

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Tuscan White Bean Soup
Total time: 45 minutes if using canned beans or 1.5 hrs + 8 hrs if using dried beans
Serves: 8

For Dietary Restrictions

• Gluten free: this recipe is gluten-free* (most chicken sausage is GF— check labels)

• Dairy free: use dairy-free chicken sausage or traditional pork sausage links (cook them before starting step 2)

Kids Can Help

• Wash kale and tomatoes, peel onion and garlic, measure spices

Ingredients

For the soup:

• 1 lb dried navy, cannellini, or great northern beans, soaked 6-8 hours (or 4 15-oz cans)

• 1 Tbsp extra virgin olive oil

• 1 onion

• 4 garlic cloves

• ½ tsp ground thyme

• 1 tsp basil

• 1 small butternut squash (for 3 c diced) or 2 12-oz bags of frozen diced butternut squash

• ½ tsp salt + more to taste

• 12-16 oz pre-cooked chicken sausage links

• 4 roma tomatoes

• 48 oz (6 cups) chicken broth

• 1 Tbsp lemon juice

• ½ bunch Tuscan (curly) kale

Tools

• Medium-large mixing bowl, for soaking the beans

• Large Dutch oven or soup pot

• Large cutting board

• Chef knife

• Spatula

• Measuring cups and spoons

• Vegetable peeler (optional)

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Directions

**Note: These directions assume you have already soaked the dried beans overnight (cover with 2 inches of room-temperature water and leave on the counter for a minimum of 6-8 hours, or use the quick-soak method— boil the water first before soaking for 1 hour.)

Step 1

Drain the beans of their soaking water and add to a large soup pot with 3 L of fresh water and 2 tsp salt. Bring to a boil and simmer for 60-90 minutes until tender. If needed, you can add a teaspoon of baking soda to speed up the process. While the beans are cooking, follow steps 2-4.
*If you are using canned beans, add them in step 4.

Step 2

In a large soup pot, heat 1 Tbsp olive oil over medium-low heat. Mince the garlic cloves and onion and cook until soft, stirring occasionally (reduce heat if they start to brown).

Step 3

Using a large chef knife, peel and de-seed the butternut squash, then cut into small cubes. Add to the pot along with ½ tsp ground thyme, 1 tsp dried basil, and ½ tsp salt. Cook for a few minutes while you prepare the tomatoes and sausage.

Step 4

Chop the tomatoes and slice the sausage into 1/4 inch coins. Add both to the pot along with the 6 cups of chicken broth. Bring everything to a boil, then simmer on low for about 15-20 minutes until the squash is fork-tender. If you are using canned beans, add them now (undrained).

Step 5

Once the beans are tender, drain off most of the cooking water and add them to the soup. Taste and adjust seasoning.

Step 6

Wash the kale and chop into small pieces, then stir into the soup along with 1 Tbsp lemon juice. Allow the kale a minute or two to wilt, then serve.