Tuscan White Bean Soup

Why Make This Recipe

Tuscan White Bean Soup is a comforting dish that’s perfect for chilly days. It is warm and hearty, packed with flavors from Italian sausage and fresh vegetables. The creamy texture combined with the nutritious beans makes it not only delicious but also satisfying. Plus, it’s simple to prepare and can feed a crowd. This recipe is a great way to bring a taste of Tuscany to your home kitchen with minimal effort.

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:

1. To a large Dutch oven over medium-high heat, add the sausage. Cook until it’s browned, breaking up the meat with a wooden spoon and stirring occasionally (about 10-15 minutes).
2. Reduce the heat to medium. Add the onions, celery, and carrots. Cook until the onions have softened, about 3-5 minutes.
3. Add the garlic and cook for 1 more minute.
4. Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper to combine.
5. Pour in the chicken broth and add the beans. Bring the mixture to a simmer. Allow it to simmer for 6-7 minutes, or until the celery and carrots have softened.
6. Add the heavy cream and spinach. Continue to cook until the spinach is wilted, about 5 minutes.
7. Serve warm, garnished with parsley.

How to Serve Tuscan White Bean Soup

Serve your Tuscan White Bean Soup hot, preferably in deep bowls. You can present it with a sprinkle of fresh parsley on top for color and a touch of freshness. It pairs wonderfully with crusty bread or a simple salad for a complete meal.

How to Store Tuscan White Bean Soup

To store leftover soup, let it cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 3-4 days. If you want to store it longer, freeze the soup in individual portions. It can be frozen for up to 2-3 months. Thaw the soup overnight in the refrigerator before reheating.

Tips to Make Tuscan White Bean Soup

• For extra flavor, you can add a splash of white wine after cooking the vegetables and before adding the broth.
• Adjust the spice level by increasing or decreasing the amount of crushed red pepper.
• If you don’t have Great Northern beans, you can substitute them with Cannellini beans.

Variation

You can make a vegetarian version of this soup by omitting the sausage and adding more vegetables, such as zucchini or bell peppers. Use vegetable broth instead of chicken broth for a lighter option.

FAQs

1. Can I make this soup in advance?
Yes, you can prepare this soup a day ahead of time. It even tastes better the next day as the flavors meld.

2. Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, add it right at the end of cooking. You may want to decrease the cream slightly for a less watery texture.

3. Is it possible to use other types of beans?
Yes! You can use any white bean or even add a mix of beans for different flavors and textures. Just be sure to drain and rinse them if they’re canned.

Tuscan White Bean Soup

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• Author: jake-hollander
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Meat-based

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Description

A comforting Tuscan-inspired soup featuring Italian sausage, white beans, and fresh vegetables.

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Ingredients

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• 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

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Instructions

1. In a large Dutch oven over medium-high heat, add the sausage and cook until browned, breaking it up with a wooden spoon, about 10-15 minutes.
2. Reduce heat to medium and add the onions, celery, and carrots, cooking until onions soften, about 3-5 minutes.
3. Add garlic and cook for another minute.
4. Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper.
5. Pour in chicken broth and add beans, bringing to a simmer. Let it simmer for 6-7 minutes until celery and carrots soften.
6. Add heavy cream and spinach, continuing to cook until spinach wilts, about 5 minutes.
7. Serve warm, garnished with parsley.

Notes

For extra flavor, add a splash of white wine after cooking the vegetables. Adjust spice levels by varying the crushed red pepper. Substitute Great Northern beans with Cannellini beans if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soups
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 8g
• Protein: 22g
• Cholesterol: 55mg