Tuscan White Bean Soup
A comforting and hearty soup that combines Italian sausage, creamy white beans, and fresh vegetables, perfect for any chilly evening.
Ingredients
Main Ingredients
- 1 pound mild Italian sausage Can substitute with turkey sausage for a lighter version.
- 1 large yellow onion (diced, about 1 ½ cups)
- 3 ribs celery (diced)
- 2 large carrots (sliced into rounds)
- 2 teaspoons garlic (minced)
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper Adjust according to spice preference.
- ½ teaspoon ground black pepper
- 4 cups chicken broth Can use vegetable broth for a vegetarian option.
- 2 cans Great Northern beans (drained and rinsed)
- 2 cups fresh baby spinach Can substitute with other greens like kale or Swiss chard.
- ½ cup heavy whipping cream Can substitute with half-and-half or coconut milk.
- Chopped parsley for garnish
Instructions
Preparation
- In a large Dutch oven, cook the Italian sausage over medium-high heat, stirring occasionally for about 10-15 minutes until browned.
- Lower the heat to medium and add the diced onions, celery, and carrots. Sauté until the onions are soft, about 3-5 minutes.
- Stir in minced garlic and continue cooking for an additional minute.
- Add the tomato paste, Italian seasoning, crushed red pepper, and black pepper, mixing well.
- Pour in the chicken broth and add the rinsed Great Northern beans. Bring to a simmer and cook for 6-7 minutes until the celery and carrots are tender.
- Stir in the heavy cream and spinach, cooking until the spinach is wilted, about 5 minutes.
- Serve warm and garnish each bowl with fresh parsley.
Notes
Browning the sausage adds depth of flavor. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.