Description
A hearty and comforting Tuscan White Bean Soup featuring mild Italian sausage, fresh vegetables, Great Northern beans, and a touch of cream and spinach for richness. This flavorful soup is perfect for a cozy meal and garnished with fresh parsley for a burst of freshness.
Ingredients
Scale
Main 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
- Brown the sausage: Heat a large Dutch oven over medium-high heat and add the mild Italian sausage. Cook the sausage, breaking it up with a wooden spoon, stirring occasionally until browned, about 10-15 minutes.
- Sauté vegetables: Reduce heat to medium, then add diced onions, celery, and sliced carrots to the pot. Cook until onions soften, about 3-5 minutes. Add minced garlic and cook for an additional minute for fragrant flavor.
- Add seasonings: Stir in tomato paste, Italian seasoning, crushed red pepper, and ground black pepper until well combined with the sausage and vegetables.
- Simmer the soup: Pour in chicken broth and add the drained and rinsed Great Northern beans. Bring the mixture to a simmer, then continue cooking for 6-7 minutes until the celery and carrots are tender.
- Add cream and spinach: Stir in the heavy whipping cream and fresh baby spinach. Cook until the spinach wilts, about 5 minutes, blending the flavors and adding richness to the soup.
- Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm for a satisfying meal.
Notes
- You can substitute mild Italian sausage with turkey sausage for a leaner option.
- For a spicier kick, increase the crushed red pepper according to taste.
- Use low-sodium chicken broth to reduce sodium content if desired.
- To make the soup heartier, add diced potatoes along with the vegetables.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
