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Tuscan White Bean Soup

A delicious and heartwarming soup featuring mild Italian sausage, fresh vegetables, and creamy white beans, perfect for any cold day or busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

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 Adjust according to desired spice level.
  • ½ teaspoon ground black pepper
  • 4 cups chicken broth Use gluten-free if necessary.
  • 2 cans Great Northern beans, drained and rinsed
  • 2 cups fresh baby spinach
  • ½ cup heavy whipping cream
  • to taste Parsley, chopped for garnish

Method
 

Preparation
  1. Start by taking a large Dutch oven and place it on the stove over medium-high heat. Add the mild Italian sausage to the pot. Cook until browned, about 10-15 minutes, breaking it into smaller pieces with a wooden spoon.
  2. Once the sausage is browned, reduce the heat to medium. Add the diced onions, chopped celery, and sliced carrots to the pot. Cook for about 3-5 minutes, or until the onions become soft and translucent. Then, add the minced garlic and cook for an additional minute.
  3. Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper, combining well.
  4. Add the chicken broth and drained Great Northern beans to the pot, bringing the mixture to a gentle simmer. Simmer for about 6-7 minutes, until celery and carrots are tender.
  5. Pour in the heavy whipping cream and toss in the fresh baby spinach. Continue cooking for about 5 minutes or until the spinach wilts.
  6. Serve warm in bowls, topped with chopped parsley.

Notes

This soup can be served with crusty bread or a side salad. For extra flavor, drizzle olive oil on top before serving. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.