Description
This comforting Tuscan White Bean Soup combines mild Italian sausage, fresh vegetables, Great Northern beans, and a touch of cream to create a rich and hearty dish perfect for cozy meals. Infused with Italian seasoning and a hint of crushed red pepper, this soup offers a delicious balance of savory flavors and creamy texture, finished with fresh spinach and parsley for a nutritious touch.
Ingredients
Scale
Meat and Vegetables
- 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
Seasonings and Broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- 4 cups (32 ounces) chicken broth
Beans and Greens
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
- 2 cups (60 g) fresh baby spinach
Dairy and Garnish
- ½ cup (119 g) heavy whipping cream
- Parsley, chopped for garnish
Instructions
- Brown the Sausage: In a large Dutch oven over medium-high heat, add the mild Italian sausage. Cook, breaking up the meat with a wooden spoon, until it is browned and cooked through, about 10-15 minutes, stirring occasionally to ensure even browning.
- Sauté the Vegetables: Reduce the heat to medium. Add the diced onion, celery, and sliced carrots to the pot. Cook the vegetables until the onions have softened, roughly 3-5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Add Seasonings: Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix well to combine and coat the vegetables and sausage with the seasonings.
- Simmer the Soup: Pour in the chicken broth and add the drained and rinsed Great Northern beans. Bring the mixture to a gentle simmer and cook for 6-7 minutes, or until the celery and carrots have softened to your preference.
- Finish with Cream and Spinach: Stir in the heavy whipping cream and fresh baby spinach. Continue cooking for about 5 minutes, until the spinach is wilted and everything is heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm and enjoy the comforting flavors.
Notes
- For a spicier soup, increase the amount of crushed red pepper or add a pinch of cayenne pepper.
- Substitute kale or Swiss chard for spinach if desired.
- To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- This soup freezes well, but consider adding fresh spinach when reheating instead of before freezing to retain its bright color and texture.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg
