Tuscan White Bean Soup
A comforting and hearty Italian soup featuring savory sausage, creamy beans, and vibrant greens, perfect for chilly evenings.
Ingredients
Meat and Protein
- 1 pound mild Italian sausage
Vegetables
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 cups fresh baby spinach Can substitute with kale or zucchini
Flavorings and Seasonings
- 2 teaspoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper Adjust for spice preference
- ½ teaspoon ground black pepper
Liquid Ingredients
- 4 cups chicken broth
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed Can substitute with cannellini beans
- ½ cup heavy whipping cream
Garnish
- to taste Parsley, chopped For garnish
Instructions
Cooking the Sausage
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, breaking it up with a wooden spoon and stirring occasionally (about 10-15 minutes).
Adding Vegetables
- Reduce the heat to medium. Add the diced onions, celery, and carrots. Cook until the onions have softened, about 3-5 minutes. Add minced garlic and cook for an additional minute.
Combining Ingredients
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
- Pour in the chicken broth and add the rinsed beans. Bring to a simmer and continue to simmer for 6-7 minutes, or until the celery and carrots soften.
Finishing Touches
- Stir in the heavy cream and fresh spinach. Continue to cook until the spinach wilts, about 5 minutes.
Serving
- Serve warm, garnished with chopped parsley.
Notes
Pair with crusty bread or a light salad. Add grated Parmesan cheese for extra richness. For variations, consider additional vegetables or plant-based sausage.