Tuscan White Bean Soup
A comforting and hearty soup made with Italian sausage, beans, and vegetables.
Equipment
- Dutch oven A large pot for cooking the soup.
Ingredients
Main Ingredients
- 1 pound mild Italian sausage
- 1.5 cups yellow onion, diced
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper
- 0.5 teaspoon ground black pepper
- 4 cups chicken broth
- 2 cans Great Northern beans, drained and rinsed
- 2 cups fresh baby spinach
- 0.5 cup heavy whipping cream
- 1 bunch parsley, chopped for garnish
Instructions
- In a large Dutch oven over medium-high heat, cook the sausage until browned, breaking it up with a wooden spoon, about 10-15 minutes.
- Reduce the heat to medium. Add onions, celery, and carrots. Cook until onions are softened, about 3-5 minutes.
- Add garlic and cook for an additional minute.
- Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix well.
- Pour in chicken broth and add beans. Bring to a simmer and continue cooking for 6-7 minutes until the celery and carrots are tender.
- Add heavy cream and spinach. Cook until the spinach wilts, about 5 minutes.
- Serve the soup warm, garnished with parsley.
Notes
You can customize this soup by adding other vegetables like zucchini or bell peppers. For a lighter version, use turkey sausage and low-fat milk instead of heavy cream.