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Tuscan White Bean Soup

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A comforting blend of Italian sausage, hearty beans, and fresh greens, perfect for warm gatherings on cold nights.

Ingredients

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  • 1 pound mild Italian sausage
  • 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
  • ½ teaspoon ground black pepper
  • 4 cups (32 ounces) chicken broth
  • 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
  • 2 cups (60 g) fresh baby spinach
  • ½ cup (119 g) heavy whipping cream
  • Fresh parsley, chopped for garnish

Instructions

  1. In a large Dutch oven over medium-high heat, add the Italian sausage. Cook until the sausage is browned, breaking it up with a wooden spoon as it cooks (about 10-15 minutes).
  2. Reduce the heat to medium. Add diced onions, celery, and carrots. Cook until the onions have softened, approximately 3-5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix well to combine.
  5. Pour in the chicken broth and add the drained beans. Bring the mixture to a simmer. Continue to simmer for 6-7 minutes, until the celery and carrots are tender.
  6. Stir in the heavy cream and fresh spinach. Cook until the spinach is wilted, roughly 5 minutes.
  7. Serve warm, garnished with chopped parsley.

Notes

For a lighter version, consider using turkey sausage. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/tuscan-white-bean-soup/