Tuscan White Bean Soup (Print)
Hearty Italian soup featuring white beans, sausage, and vegetables in a creamy broth topped with fresh parsley.
# Ingredients:
→ Proteins
01 -
1 pound mild Italian sausage
→ Vegetables
02 -
1 large yellow onion, diced (about 1 ½ cups)
03 -
3 ribs celery, diced
04 -
2 large carrots, sliced into rounds
05 -
2 cups (60 g) fresh baby spinach
→ Aromatics & Seasonings
06 -
2 teaspoons garlic, minced
07 -
1 tablespoon tomato paste
08 -
1 teaspoon Italian seasoning
09 -
½ teaspoon crushed red pepper
10 -
½ teaspoon ground black pepper
11 -
Fresh parsley, chopped for garnish
→ Liquids & Dairy
12 -
4 cups (32 ounces) chicken broth
13 -
½ cup (119 g) heavy whipping cream
→ Legumes
14 -
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
# Directions:
01 -
In a large Dutch oven over medium-high heat, cook the Italian sausage until browned, breaking it up with a wooden spoon and stirring occasionally for 10-15 minutes.
02 -
Reduce heat to medium. Add diced onions, celery, and carrots. Cook until onions have softened, about 3-5 minutes. Add minced garlic and cook for 1 more minute.
03 -
Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined with the vegetables.
04 -
Pour in chicken broth and add the drained and rinsed beans. Bring to a simmer and continue cooking for 6-7 minutes, or until the celery and carrots have softened.
05 -
Stir in heavy cream and spinach. Continue cooking until the spinach is wilted, about 5 minutes.
06 -
Ladle the soup into warm bowls and garnish with freshly chopped parsley before serving.
# Notes:
01 -
This hearty Tuscan soup is perfect for cold weather and can be made ahead and reheated.
02 -
For a lighter version, substitute turkey sausage for Italian sausage and half-and-half for heavy cream.