Description
Hearty and comforting Tuscan White Bean Soup with tender turkey and chicken sausage meatballs, fresh herbs, and nutrient-packed greens. This rustic soup combines cannellini beans, bone broth, and a blend of aromatic vegetables for a flavorful, protein-rich meal that warms from the inside out.
Ingredients
Scale
Meatballs
- ½ pound 93% lean ground turkey
- ½ pound sweet chicken Italian sausage (removed from casing)
- 1 large egg
- ⅓ cup seasoned breadcrumbs (or gluten-free breadcrumbs)
- ½ small onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 tablespoon fresh sage (finely chopped)
- 2 tablespoons fresh parsley (finely chopped)
- ½ teaspoon kosher salt
- Fresh black pepper to taste
Soup Base
- 1 tablespoon olive oil
- 2 large carrots (peeled and sliced)
- 2 celery ribs (sliced)
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh sage (chopped)
- 1 bay leaf
- 6 cups chicken bone broth (unsalted or regular, divided)
- 2 15-ounce cans white beans (cannellini or navy, drained and rinsed, divided)
- 4 cups collard greens or flat leaf kale (thinly sliced, stems removed)
- 1-½ teaspoons kosher salt (adjust based on broth saltiness)
- Fresh lemon juice or grated Parmesan cheese (optional, for serving)
Instructions
- Puree Beans: Blend one can of white beans with 1 cup of chicken broth until smooth. Set aside the remaining beans and broth separately for later use.
- Mix Meatball Ingredients: In a large bowl, gently combine ground turkey, chicken sausage, egg, breadcrumbs, finely chopped onion, garlic, fresh sage, parsley, kosher salt, and black pepper. Mix just until combined to keep meatballs tender.
- Form Meatballs: Shape the mixture into 24 small meatballs, roughly 1 to 1.5 inches in diameter. For ease, use a small cookie scoop or spoon.
- Brown Meatballs: Heat a large heavy nonstick soup pot or Dutch oven over medium heat. Lightly spray with oil or add a small amount. Brown meatballs on all sides until golden but not fully cooked through. Remove them from the pot and set aside.
- Sauté Vegetables and Herbs: Add 1 tablespoon olive oil to the pot. Sauté carrots, celery, and chopped onion over medium-low heat for 5 to 8 minutes, stirring occasionally, until softened. Add minced garlic, thyme, sage, and bay leaf, cooking an additional minute until fragrant.
- Add Liquids, Meatballs, and Beans: Pour in the remaining chicken broth, then add the partially cooked meatballs, pureed beans, whole beans, salt, and black pepper. Bring the mixture to a boil over high heat.
- Simmer Soup: Once boiling, reduce heat to a simmer, cover, and cook for 10 minutes. Stir in the collard greens or kale, then continue to simmer uncovered for another 10-12 minutes until the meatballs are cooked through and the vegetables are tender.
- Serve: Ladle the soup into bowls. Add a squeeze of fresh lemon juice or sprinkle grated Parmesan cheese on top if desired. Serve with crusty bread on the side for a complete meal.
Notes
- For a quicker meatball cooking method, you can bake the meatballs in a preheated oven at 375°F for 15-20 minutes before adding them to the soup.
- Use gluten-free breadcrumbs to make this soup gluten-free.
- Adjust salt based on the sodium content of your broth.
- If fresh herbs are unavailable, substitute with 1 teaspoon dried sage and thyme.
- Collard greens can be replaced with kale or Swiss chard for variation.
