Cannellini Bean Soup

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5 from 27 reviews


  • 1 pound spicy Italian sausage
  • 1 yellow onion, minced
  • 2 large carrots, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 2 teaspoons Italian seasonings
  • ~50oz chicken bone broth*
  • 14oz can of diced tomatoes
  • 1 tablespoon tomato paste
  • 1 head of dino kale, chopped and massaged
  • 29oz can of cannellini beans, drained and rinsed
  • black pepper, to taste
  • coarse salt, for garnish
  • fresh parsley, for garnish
  • gluten free baguette**


  1. Place a large pot or dutch oven over medium heat on the stovetop. Add the Italian sausage, break apart into small pieces and cook until no pink remains. Use a slotted spoon to remove the sausage and set aside for later.
  2. Add the onion and carrots to the pan along with 1/4 teaspoon of salt. Sauté for about 5-7 minutes, until onion begins to become translucent and carrots begin to soften. Add garlic, 1/4 teaspoon salt, and Italian seasonings and sauté for 3 more minutes. Add in broth, diced tomatoes, tomato paste, and kale. Combined then cover and let come to a boil for 10 minutes.
  3. Lastly, add the Italian sausage, cannellinni beans, and black pepper to the pot and let the beans heat through for 5 minutes. Garnish with extra black pepper, coarse salt, fresh parsley, and some crust gluten free bread!


* I used three 16.9oz containers of Kettle & Fire chicken bone broth

** I used Against The Grain Baguette