Description
This comforting Tuscan White Bean Soup features savory Italian sausage, tender vegetables, creamy broth, and fresh spinach for a hearty and flavorful meal perfect for any day of the week.
Ingredients
Scale
Meat
- 1 pound mild Italian sausage
Vegetables
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 2 large carrots, sliced
- 2 teaspoons minced garlic
- 2 cups fresh baby spinach
- Parsley, chopped for garnish
Pantry
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 2 cans Great Northern beans, drained and rinsed
Dairy
- ½ cup heavy whipping cream
Instructions
- Brown the sausage: In a large Dutch oven over medium-high heat, brown the mild Italian sausage for about 10 to 15 minutes, breaking it up so it cooks evenly until fully cooked and nicely browned.
- Sauté the vegetables: Reduce the heat to medium and add the diced onion, celery, and sliced carrots to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its fragrance.
- Build the soup base: Add the tomato paste, Italian seasoning, crushed red pepper, ground black pepper, chicken broth, and the drained and rinsed Great Northern beans to the pot. Stir well to combine, then bring the mixture to a gentle simmer. Allow it to cook for 6 to 7 minutes to meld the flavors.
- Finish with cream and spinach: Stir in the heavy whipping cream and fresh baby spinach. Cook until the spinach wilts, about 5 minutes, stirring occasionally to combine and heat through.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve hot for a hearty and satisfying meal.
Notes
- If you prefer a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- For a thicker soup, mash some of the beans before adding the cream.
- You can substitute kale or Swiss chard for spinach if preferred.
- Adjust crushed red pepper to taste for more or less spiciness.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
