Description
A hearty and nutritious Tuscan White Bean Soup packed with protein and fiber, perfect for chilly nights or a wholesome lunch.
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian