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Home » Soups » Spicy White Bean Soup with Kale and Asiago

Published: Sep 13, 2018 · Modified: Oct 28, 2019 by Karly · This post may contain affiliate links

Spicy White Bean Soup with Kale and Asiago

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It’s time to celebrate great fall recipes, so I am breaking out all my favorite easy soup recipes for you to enjoy lunch, dinner, or any meal in-between. Soup’s up!
overhead view of a pot of white bean soup with kale and asiago cheeseI need fall to be here already. Sure, the leaves are starting to turn colors, but when it’s September in Minnesota and the temperatures are 85 degrees…
Nah, just nah.

Do you ever feel like things just move a little slower in fall? Maybe I am trying to force myself to slow down, who knows. But! If there is one thing I do know, it’s that I am here for some easy soup recipes.

white bowl of white bean soup with pot of soup in the backgroundWe just enjoyed some of my herby tomato soup the other day, with big ol’ dollops of burrata, and I am not about to stop there, oh no.

This one is even easier, and it whips up in minutes really, but you can definitely leave it on the stove all day if you want to let those flavors build complexity.

Why Is It An Easy Soup Recipe?

Sure, it comes together quickly, but there is more to it than just that.

  • You can easily swap ingredients with whatever you have around the house!
  • Don’t care for kale? Use spinach instead!
  • Swap the asiago for parmesan or gruyere
  • Add extra veggies if you have some that need using!*

Obviously, the taste and texture of the soup will change with each food you swap, but that’s another thing about soups that is so easy, you can play with your seasonings to make it juuuuuuuuuuust right.

overhead view of a pot of white bean soup with kale and asiagowhite bowl of white bean soup with pot of soup in the backgroundIt’s almost impossible to mess up a soup like this.

Not that I’m saying to try and do that, you know. Some might take that as a challenge, and I promise you it’s not, ha ha ha.

I would, however, love to hear about successful tinkering with this recipe if you decide to do that!

pot of white bean soup with kale and asiago cheeseLet’s make fall happen fo realz around here. Or we can fake it til we make it too, I suppose. Stupid 85 degrees in September.

More Easy Recipes

Still hungry? Try one of these:

  • The Best Damn Chicken Tortilla Soup
  • Gluten-Free Greek Lamb Bowls
  • Frosted Funfetti Birthday Cake Cookie Bars
overhead view of a pot of white bean soup with kale and asiago cheese

Spicy White Bean Soup with Kale and Asiago

It's time to celebrate great fall recipes, so I am breaking out all my favorite easy soup recipes for you to enjoy lunch, dinner, or any meal in-between. Soup's up!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Dinner, Lunch, Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 446kcal
Author: Karly Gomez

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 1 lb spicy italian sausage
  • 6 cups chicken broth
  • 1 15-ounce can diced tomatoes, drained
  • 1 ½ cups freshly grated asiago cheese divided
  • 1 tablespoon Italian seasoning
  • 2 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 3 15-ounce cans cannellini beans, drained and rinsed
  • 4 cups kale loosely packed
  • ¼ cup chopped fresh flat-leaf parsley for serving
US Customary - Metric

Instructions

  • In a large pot, heat olive over medium high heat. Add onion and garlic and cook until onions are translucent and garlic is fragrant, about 2-3 minutes. Add the spicy italian sausage and cook, breaking it into crumbles, until no longer pink, around 5 minutes.
  • Add the chicken broth, tomatoes, 1 cup of asiago cheese, Italian seasoning, salt and pepper. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Stir in the cannellini beans and kale and continue to simmer gently until the kale has softened, about 5 minutes. Adjust seasoning if desired and serve with remaining asiago cheese and parsley.

Video

Nutrition

Calories: 446kcal | Carbohydrates: 33g | Protein: 26g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 2375mg | Potassium: 613mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3725IU | Vitamin C: 62.9mg | Calcium: 425mg | Iron: 6.1mg
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*if you DO add extra veggies, I would advise adding a little extra broth and seasoning to counter-balance the absorption, depending on the veggie added. Veggies like zucchini absorb more liquid than bell peppers, for example.

Imagery Shot With

photo-accessoriesCanon EOS 6D | Canon EF 50mm f/1.8 STM Lens Jump to Recipe

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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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