Description
A heartwarming bowl of Tuscan White Bean Soup, blended with robust Italian sausage and fresh vegetables, perfect for cozy evenings.
Ingredients
Scale
- 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 for 10-15 minutes, breaking it up with a wooden spoon until browned and fully cooked.
- Reduce the heat to medium and add the diced onion, celery, and carrots. Cook for 3-5 minutes until the onions are soft and translucent.
- Add the minced garlic and let it sauté for about 1 minute until fragrant. Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper.
- Pour in the chicken broth and beans. Bring everything to a gentle simmer and cook for 6-7 minutes until celery and carrots are tender.
- Stir in the heavy cream and fresh spinach, cooking for an additional 5 minutes until the spinach is wilted and the soup is creamy.
- Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread.
Notes
This soup can be made ahead of time and is great for freezing. Adjusting the spice levels can personalize the flavor to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg