Description

A hearty and comforting Tuscan White Bean Soup featuring mild Italian sausage, fresh vegetables, and creamy spinach in a savory broth, perfect for a cozy meal.

Ingredients

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Sausage and Vegetables

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

Seasonings and Broth

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

Finishing Ingredients

2 cups (60 g) fresh baby spinach
½ cup (119 g) heavy whipping cream
parsley, chopped for garnish

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Instructions

Brown the sausage: Heat a large Dutch oven over medium-high heat. Add the mild Italian sausage and cook for 10-15 minutes, breaking up the meat with a wooden spoon and stirring occasionally until browned.
Sauté the vegetables: Reduce heat to medium and add diced onions, celery, and sliced carrots to the Dutch oven. Cook for 3-5 minutes until the onions soften. Add minced garlic and cook for an additional 1 minute to release its aroma.
Add seasonings: Stir in tomato paste, Italian seasoning, crushed red pepper, and ground black pepper to combine well with the sausage and vegetables.
Add broth and beans: Pour in the chicken broth and drained Great Northern beans. Bring the mixture to a simmer, then continue to simmer for 6-7 minutes until the celery and carrots soften.
Incorporate cream and spinach: Stir in the heavy whipping cream and fresh baby spinach. Cook for about 5 minutes more until the spinach wilts completely and the soup is heated through.
Serve and garnish: Ladle the soup into bowls and garnish with chopped parsley. Serve warm and enjoy your comforting Tuscan White Bean Soup.

Notes

For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
You can adjust the crushed red pepper to your preferred spice level.
Great Northern beans can be substituted with cannellini or navy beans.
This soup can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave to avoid curdling the cream.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 320
Sugar: 4g
Sodium: 700mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 18g
Cholesterol: 55mg