Tuscan White Bean Soup is a comforting dish that brings the wholesome flavors of Italy right to your kitchen. Packed with protein from the Italian sausage and fiber from the beans, this soup is not just hearty but also nutritious. With its rich tomato base and the freshness of spinach, it’s a meal that warms you up during chilly nights or serves as a wholesome lunch option.
Why make this recipe
This recipe is perfect for those looking for a filling yet simple dish. It’s easy to prepare, uses common ingredients, and is great for sharing with family and friends. Plus, it’s a fantastic choice for meal prep or when you want to whip up something quick that’s also tasty. You can enjoy it fresh or save some for later!
How to prepare Tuscan White Bean Soup
Making Tuscan White Bean Soup is straightforward. Let’s get into it!
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
Steps:
- To a large Dutch oven over medium-high heat, add the sausage. Cook until the sausage is browned, using a wooden spoon to break up the meat and stir occasionally for about 10-15 minutes.
- Reduce the heat to medium. Add the onions, celery, and carrots. Cook until the onions have softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
- Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir to combine.
- Add the chicken broth and beans. Bring to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots have softened.
- Add the heavy cream and spinach. Continue to cook until the spinach is wilted, about 5 minutes.
- Serve warm, garnished with parsley.
How to serve Tuscan White Bean Soup
Serve this delightful soup in bowls, topped with a sprinkle of fresh parsley. Pair it with warm crusty bread or a side salad for a complete meal. It’s sure to be a hit at the dinner table!
How to store Tuscan White Bean Soup
You can store any leftover soup in an airtight container in the refrigerator. It will keep well for 3 to 4 days. For longer storage, consider freezing the soup. Just make sure to leave some space in the container as it expands when frozen. It can last up to 3 months in the freezer.
Tips to make Tuscan White Bean Soup perfectly
- For a richer flavor, allow the soup to sit for a while before serving. The flavors meld beautifully as it sits.
- You can adjust the spices based on your taste preference. If you like it spicy, add more crushed red pepper.
- Don’t skip the heavy cream as it gives a creamy texture that makes the soup comforting.
Variations
- You can substitute the Italian sausage with a plant-based sausage for a vegetarian option.
- Add other vegetables like zucchini or kale for added nutrition and flavor.
- For a different twist, try using cannellini beans instead of Great Northern beans.
FAQ
1. Can I make Tuscan White Bean Soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors develop over time. You can make it ahead and store it in the fridge or freeze it for later.
2. Is this soup gluten-free?
Yes! The ingredients listed are naturally gluten-free; just make sure the sausage and broth you choose are also gluten-free.
3. Can I use other types of beans?
Absolutely! In addition to Great Northern beans, you can use cannellini beans or even pinto beans if you prefer. Each type will bring its own flavor to the soup.
Try this Tuscan White Bean Soup for a warm and hearty meal that will surely delight everyone at the table! Enjoy!
PrintTuscan White Bean Soup
A hearty and nutritious Tuscan White Bean Soup packed with protein and fiber, perfect for chilly nights or a wholesome lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
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
Instructions
- To a large Dutch oven over medium-high heat, add the sausage. Cook until browned, breaking up the meat and stirring occasionally, for about 10-15 minutes.
- Reduce heat to medium. Add onions, celery, and carrots. Cook until onions have softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
- Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir to combine.
- Add chicken broth and beans. Bring to a simmer. Continue to simmer for 6-7 minutes, until celery and carrots have softened.
- Add heavy cream and spinach. Continue to cook until spinach is wilted, about 5 minutes.
- Serve warm, garnished with parsley.
Notes
For richer flavor, allow the soup to sit for a while before serving. Adjust spices based on preference. Don’t skip the heavy cream for a creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, Tuscan, beans, hearty, Italian