Description
This hearty Tuscan White Bean Soup combines savory Italian sausage with tender vegetables and creamy greens for a comforting meal. Simmered in a flavorful broth and finished with spinach and cream, it makes a perfect cozy dinner for any season.
Ingredients
Scale
Meat and Aromatics
- 1 pound mild Italian sausage
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 2 large carrots, sliced
- 2 teaspoons minced garlic
Seasoning and Broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- 4 cups chicken broth
Beans and Greens
- 2 cans Great Northern beans, drained and rinsed
- 2 cups fresh baby spinach
- ½ cup heavy whipping cream
Garnish
- Parsley, chopped for garnish
Instructions
- Brown the sausage: In a large Dutch oven over medium-high heat, cook the mild Italian sausage for 10 to 15 minutes until browned and cooked through, breaking it up as it cooks.
- Cook vegetables: Reduce heat to medium and add the diced onion, celery, and sliced carrots to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Add seasonings and broth: Mix in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Pour in the chicken broth and add the drained Great Northern beans. Bring the soup to a simmer and let 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. Continue cooking until the spinach wilts, about 5 minutes.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley for added freshness and color.
Notes
- For a spicier soup, increase the crushed red pepper to 1 teaspoon.
- Use low-sodium chicken broth to control the salt content.
- To make it vegetarian, omit the sausage and use vegetable broth.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, mash some of the beans before adding the cream.
