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Living With Sjögren’s


Tuscan White Bean Soup with Sausage and Kale


  • 1/4 cup extra virgin olive oil
  • 1/2 pound Italian sausage, cut into bite sized pieces
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1/2 pound kale, stems removed and chopped
  • 6 cups chicken broth
  • 1-28 ounces can cannelloni beans, rinsed and drained
  • 1 tsp rosemary, dried
  • 1 bay leaf
  • 1/4 tsp pepper
  • Salt, to taste
  • 1/2 cup shredded parmesan


  1. In a large Dutch oven or thick bottomed soup pot, cook sausage in ¼ cup olive oil on medium heat until browned on all sides.
  2. Add onion, carrot, celery and garlic. Continue to sauté for another 3 minutes.
  3. Add kale. Sauté until kale begins to wilt.
  4. Add chicken broth, beans, rosemary and bay leaf.
  5. Bring to a boil, then bring to a simmer, cover and cook on a low boil (simmer) for 20 minutes, stirring occasionally. Add salt and pepper, to taste.
  6. Top each bowl of hot soup with parmesan cheese.

*recipe courtesy of