Description
A hearty and comforting Tuscan White Bean Soup, perfect for chill evenings.
Ingredients
Scale
- 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 (about 10-15 minutes).
- Reduce the heat to medium and add the onions, celery, and carrots. Cook until onions are softened (about 3-5 minutes).
- Add the minced garlic and cook for one more minute.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper.
- Pour in the chicken broth and add the drained beans. Bring to a gentle simmer (about 6-7 minutes until vegetables are tender).
- Add the heavy cream and baby spinach, stirring gently until the spinach wilts (about 5 minutes).
- Serve warm, garnished with fresh parsley.
Notes
Great for leftovers! Refrigerate up to three days or freeze for extended freshness. Thaw and reheat with a splash of chicken broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 50mg