Description
Hearty Tuscan white bean soup brings rustic Italian countryside charm to your kitchen. Creamy beans, aromatic herbs, and rich broth create a comforting meal you’ll savor with each spoonful.
Ingredients
Protein:
- 1 pound mild Italian sausage
Vegetables:
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic, minced
- 2 cups (60 g) fresh baby spinach
Seasonings and Liquids:
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon ground black pepper
- 4 cups (32 ounces) chicken broth
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
- 1/2 cup (119 g) heavy whipping cream
- Parsley, chopped for garnish
Instructions
- Brown the sausage: Heat a large Dutch oven over medium-high temperature. Brown the sausage, breaking it into smaller pieces with a wooden spoon, stirring occasionally for 10-15 minutes until fully cooked.
- Sauté vegetables: Lower the heat to medium. Add diced onions, celery, and sliced carrots to the pot and sauté until the vegetables become translucent, approximately 3-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add seasonings: Incorporate tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Stir thoroughly to evenly distribute the seasonings throughout the mixture.
- Add broth and beans: Pour in chicken broth and drained, rinsed Great Northern beans. Bring the mixture to a gentle simmer and cook for 6-7 minutes to allow vegetables to become tender and flavors to meld.
- Finish with cream and spinach: Stir in the heavy whipping cream and fresh baby spinach. Continue cooking until the spinach wilts completely, about 5 minutes.
- Serve and garnish: Remove the soup from heat and ladle into serving bowls. Garnish each serving with freshly chopped parsley for added brightness and flavor.
Notes
- Use hot Italian sausage for an extra flavor kick that adds depth to the soup’s overall taste profile.
- Drain and rinse canned beans thoroughly to reduce sodium content and improve digestibility for sensitive stomachs.
- For a lighter version, substitute heavy cream with half-and-half or milk alternative like unsweetened almond milk to reduce calories.
- Consider adding kale instead of spinach for a more robust green vegetable that holds up better in hot liquid and provides additional nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 334 kcal
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 60 mg
