Description
This Tuscan White Bean Soup is a comforting, hearty dish featuring mild Italian sausage, tender vegetables, creamy beans, and fresh spinach in a flavorful broth enriched with heavy cream. Perfect for a cozy meal, this soup offers a perfect balance of rustic Italian flavors and creamy goodness.
Ingredients
Scale
Meat and Dairy
- 1 pound mild Italian sausage
- ½ cup (119 g) heavy whipping cream
Vegetables
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic, minced
- 2 cups (60 g) fresh baby spinach
Pantry Items and Seasonings
- 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
- parsley, chopped for garnish
Instructions
- Brown the Sausage: Heat a large Dutch oven over medium-high heat. Add the mild Italian sausage and cook it, breaking it up with a wooden spoon, until browned and cooked through, about 10-15 minutes. Stir occasionally to ensure even cooking.
- Sauté Vegetables: Reduce heat to medium. Add the diced onion, celery, and carrots to the pot. Cook until the onions soften, approximately 3-5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.
- Add Seasonings: Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix well to evenly coat the vegetables and sausage with the seasonings.
- Simmer Soup Base: Pour in the chicken broth and add the drained Great Northern beans. Bring the mixture to a gentle simmer. Let it cook uncovered for 6-7 minutes or until the celery and carrots have softened to your desired tenderness.
- Add Cream and Spinach: Stir in the heavy whipping cream and fresh baby spinach. Continue cooking until the spinach wilts completely, about 5 minutes. This enriches the soup and adds a creamy texture and vibrant color.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy this comforting Tuscan-inspired meal.
Notes
- For a spicier kick, increase the crushed red pepper slightly or use a spicy Italian sausage.
- To make it lighter, substitute heavy cream with half-and-half or coconut milk.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- If preferred, beans can be substituted with cannellini beans for a more classic Tuscan touch.
- This soup pairs wonderfully with crusty bread or garlic bread for dipping.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 840mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg
