This Tuscan White Bean Soup is made with sautéed carrots, onion and celery plus white beans, Italian sausage and kale in a flavourful, creamy tomato-flavoured broth. It is a cozy, hearty meal that’s perfect with some crusty bread for dunking! I love using Canadian beans in this White Bean Soup because they are economical and provide great bang-for-your-buck nutrition-wise. Our kids love them and I know they’re getting everything they need for a busy week!
¾ lb ground Italian sausage (375 grams) mild or spicy
3 large carrots (peeled and sliced)
2 ribs celery (sliced)
1 medium onion (finely chopped)
3 tablespoons tomato paste
4 cloves garlic (finely minced)
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional — will add spice)
5 cups low sodium chicken broth
2 cans white kidney beans (540 ml or 19 oz each)
2 cups fresh, chopped kale
½ cup heavy cream or evaporated milk
¼ cup freshly grated Parmesan
1 teaspoon granulated sugar optional
Ingredients and Substitutions:
Make it vegetarian: to make this soup vegetarian, skip the sausage and sauté the veggies in oil. Choose vegetable broth over chicken broth and choose a vegetarian cheese (or omit).
Make it dairy-free: You can omit the cream and cheese or add in non-dairy options.
Rajma masala (aka rajma chaval when served with rice) is a classic and comforting North Indian kidney bean curry. The prep can often be a bit time consuming, but this recipe simplifies things into a weeknight-friendly electric-pressure cooker variation with only a handful of steps. And for an even easier (and creamier!) curry, you can do all the chopping/mincing with a blender.
This smoothie is the perfect way to wake up in the morning. It’s filled with nutritious ingredients that are sure to kick start your day on a delicious note.