Tuscan White Bean Soup is a hearty and comforting dish, perfect for chilly days. It combines the rich flavors of sausage, vegetables, and creamy beans into a warm bowl of goodness. Not only is it delicious, but it also packs a nutritious punch. With easy-to-find ingredients and simple steps, this recipe will quickly become a favorite in your kitchen.
How to Make Tuscan White Bean Soup
Ingredients:
- 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
- Parsley (chopped for garnish)
Directions:
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, breaking up the meat with a wooden spoon. Stir occasionally for about 10-15 minutes.
- Reduce the heat to medium. Add the diced onions, celery, and carrots. Cook until the onions soften, about 3-5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
- Pour in the chicken broth and drain and rinse the beans before adding them to the pot. Bring to a simmer. Let it simmer for 6-7 minutes, or until the celery and carrots are tender.
- Stir in the heavy cream and spinach. Cook until the spinach wilts, about 5 minutes.
- Serve warm, garnished with chopped parsley.
How to Serve Tuscan White Bean Soup
Serve this soup hot in bowls. You can pair it with crusty bread, a fresh salad, or some grated Parmesan cheese on top for added flavor. It’s perfect for lunch or dinner, and leftovers can be enjoyed the next day!
How to Store Tuscan White Bean Soup
If you have any leftover soup, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-5 days. You can also freeze it for longer storage. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Tuscan White Bean Soup
- Use a good quality sausage for the best flavor.
- Feel free to add more vegetables like zucchini or kale for extra nutrition.
- For a vegan version, substitute sausage with plant-based sausage and use vegetable broth instead of chicken broth.
Variation (if any)
You can change the flavor by using different herbs, like basil or oregano. You can also adjust the spice level by adding more or less crushed red pepper according to your taste.
FAQs
1. Can I make this soup in advance?
Yes, you can prepare this soup a day ahead. Just reheat it on the stove before serving.
2. Can I use other types of beans?
Yes, you can use other white beans like cannellini or navy beans if you prefer.
3. Is this soup gluten-free?
Yes, as long as you use gluten-free sausage and broth, this soup can be gluten-free. Always check the labels to be sure.
Tuscan White Bean Soup
A hearty and comforting Tuscan White Bean Soup that combines sausage, vegetables, and creamy beans. Perfect for chilly days.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 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
- Parsley (chopped for garnish)
Instructions
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, breaking up the meat with a wooden spoon, about 10-15 minutes.
- Reduce the heat to medium. Add the diced onions, celery, and carrots. Cook until the onions soften, about 3-5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
- Pour in the chicken broth, then add the drained and rinsed beans. Bring to a simmer and let it simmer for 6-7 minutes, or until the celery and carrots are tender.
- Stir in the heavy cream and spinach. Cook until the spinach wilts, about 5 minutes.
- Serve warm, garnished with chopped parsley.
Notes
Use good quality sausage for the best flavor. Feel free to add more vegetables like zucchini or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: None