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.