Cannellini Bean and Sausage Soup


  • 10 oz. mild sausage
  • 10 oz. hot sausage
  • 2 cloves garlic
  • 1/2 white onion
  • 2 celery stalks
  • 3 carrots
  • 12 oz. crushed tomatos
  • 2 cans (8 oz.) cannellini beans
  • 1 head purple kale (green kale or spinach would work too)
  • 1 cup half and half (or heavy cream, or something of the like)
  • 1 1/2 Tbsp. salt
  • 4 cups water
  • parmesan to garnish


In a large soup pot brown the sausage. Chop the onion, carrots, and celery and add to the pot when the sausage is mostly browned. Let the vegetables cook and soften for about five minutes.

Dice two cloves of garlic and add to the pot, then pour over the crushed tomatoes and stir to combine. Add water and bring to a boil. Let cook for 10 minutes.

Drain and rinse two cans of cannellini beans and add to the pot. Taste and add any salt or other seasoning you prefer, then add the half and half. In order to prevent your half and half from curdling, take some of the tomato broth and temper the half and half. It’s preferred to add acid (the tomato broth) to dairy (the half and half) than the other way around.

Turn off the heat. Wash and tear the kale into bite sized pieces, then add to the pot. The residual heat will be plenty to wilt the kale. Taste one more time for seasoning! Serve with a dusting of parmesan cheese.

***Serves 6-8

Wine Pairing Suggestion

Bread and Butter Merlot

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