Why Make This Recipe
Tuscan White Bean Soup is a warm and hearty dish that’s perfect for any day. It combines savory sausage, fresh vegetables, and creamy beans, making it both filling and satisfying. This soup not only warms you up but also brings a taste of Italy to your kitchen. It’s great for family dinners, and leftovers are even better the next day!
How to Make Tuscan White Bean Soup
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
Directions:
- In a large Dutch oven over medium-high heat, add the sausage. Cook until it’s browned, breaking up the meat with a wooden spoon, stirring occasionally. This takes about 10 to 15 minutes.
- Reduce the heat to medium. Add the onions, celery, and carrots. Cook until the onions have softened, about 3 to 5 minutes. Add the garlic and cook for 1 more minute.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper.
- Add chicken broth and beans. Bring to a simmer and let it simmer for 6 to 7 minutes until the celery and carrots are soft.
- Finally, 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 Tuscan White Bean Soup hot, ideally in a deep bowl. You can add some crusty bread or a side salad to make a complete meal. A sprinkle of freshly chopped parsley on top adds flavor and color.
How to Store Tuscan White Bean Soup
Allow any leftover soup to cool down completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage; it will last in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stove or in the microwave.
Tips to Make Tuscan White Bean Soup
- For a bit of extra flavor, consider using spicy Italian sausage instead of mild.
- You can add other vegetables like zucchini or kale, depending on what you have on hand.
- If you prefer a thicker soup, use an immersion blender to blend some of the beans before adding the cream and spinach.
Variation
For a vegetarian version of this soup, simply omit the sausage and replace the chicken broth with vegetable broth. You can add more beans or tofu for protein.
FAQs
1. Can I use different beans?
Yes, you can use other types of beans, such as cannellini or pinto beans, if you prefer.
2. How can I make this soup spicier?
You can increase the amount of crushed red pepper or add a diced jalapeño for extra heat.
3. Is this soup healthy?
Yes, Tuscan White Bean Soup is healthy! It is packed with fiber from the beans and vegetables and offers protein from the sausage. You can make it even healthier by reducing the amount of cream or using low-fat alternatives.
Tuscan White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian (if sausage is omitted)
Description
A warm and hearty Tuscan White Bean Soup that combines savory sausage, fresh vegetables, and creamy beans, making it a perfect dish for family dinners.
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
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, breaking up the meat with a wooden spoon, about 10 to 15 minutes.
- Reduce heat to medium. Add onions, celery, and carrots. Cook until onions have softened, about 3 to 5 minutes. Add garlic and cook for 1 more minute.
- Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper.
- Add chicken broth and beans. Bring to a simmer and let it simmer for 6 to 7 minutes until celery and carrots are soft.
- Finally, add heavy cream and spinach. Continue to cook until spinach is wilted, about 5 minutes.
- Serve warm, garnished with parsley.
Notes
For a healthier version, consider using low-fat alternatives for cream or omitting the sausage and using vegetable broth for a vegetarian option.