Tuscan White Bean Soup

This cozy Tuscan White Bean Soup has become my go-to dinner for chilly nights when I want something hearty and comforting without too much fuss. The combination of savory sausage, tender vegetables, creamy beans, and fresh spinach creates the kind of meal that makes you want a second bowl. When you reheat leftovers the next day, the flavors only get better and more satisfying.

My husband requests this soup after a long day and even my picky eater loves sneaking extra spinach in each bowl. A friend once stopped by during dinner and said it tasted just like a meal in a countryside trattoria.

Ingredients

• Mild Italian sausage: this brings rich savory flavor Look for sausage with fresh herbs and good marbling
• Yellow onion: forms a sweet aromatic base Pick firm onions with no soft spots
• Celery and carrots: the classic vegetable duo for heart and texture Use crisp stalks and bright orange carrots
• Garlic: adds a punch of depth Fresh cloves make a difference here
• Tomato paste: for a cozy backbone Choose tomato paste in a tube for easy storage and bold flavor
• Italian seasoning: brings balanced herby notes Use a blend with oregano thyme and basil
• Crushed red pepper and black pepper: add warmth and a gentle heat Start with less if anyone is sensitive to spice
• Chicken broth: the foundation of the soup Go for low sodium to control saltiness
• Great Northern beans: creamy tender and hold their shape Opt for canned beans labeled no salt added if possible
• Fresh baby spinach: brings color and a boost of nutrition Look for vibrant green leaves
• Heavy whipping cream: swirls in creamy richness Use fresh cream for the best texture
• Parsley: finishes with brightness I love a generous sprinkle for a fresh bite

Step-by-Step Instructions

Brown the Sausage:

Start by placing your Dutch oven on medium high heat Add the Italian sausage Use a wooden spoon to break up the meat into smaller pieces Cook for about ten to fifteen minutes until well browned which helps deepen the soup’s flavor base

Sauté the Vegetables:

After the sausage is cooked lower the heat to medium Add your diced onion diced celery and sliced carrots Stir everything often and let them cook for up to five minutes until the onions turn soft and translucent The natural sugars in the veggies will start to release making the soup sweet and aromatic

Add Garlic and Seasonings:

Once the veggies have softened scatter in the minced garlic Cook for about one minute so the garlic becomes fragrant but not browned Stir in the tomato paste Italian seasoning crushed red pepper and ground black pepper Make sure to coat all the veggies and sausage so the paste flavors every bite

Simmer the Soup:

Pour in the chicken broth and add both cans of drained rinsed beans Bring the pot to a gentle simmer over medium heat Let it bubble gently for about seven minutes until the carrots and celery are fork tender This step allows the beans and sausage to flavor the broth

Add Cream and Spinach:

Reduce the heat a little and add in your heavy cream and fresh spinach Stir everything together and keep cooking until the spinach wilts completely into the soup This usually takes about five minutes The soup should be rich and gently flecked with green

Finish and Serve:

Ladle the soup into bowls and top with plenty of chopped fresh parsley Serve warm with crusty bread or on its own

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My favorite part is always the creamy beans which soak up all the sausage and herb flavors Sometimes during winter I make a double batch and share it with neighbors They always ask for the recipe

Storage Tips

Let the soup cool before transferring to containers It keeps well in the fridge for up to four days and tastes even better as the flavors blend To freeze portion into airtight containers and leave a little space at the top for expansion Thaw in the refrigerator and gently reheat on the stove stirring in a bit of broth if it thickens up

Ingredient Substitutions

If you want a lighter soup swap out the sausage for ground turkey or chicken Try cannellini beans or navy beans if you cannot find Great Northern beans Kale can stand in for spinach if you prefer a heartier greens option And for a dairy free version use coconut cream instead of heavy cream

Serving Suggestions

A hunk of rustic bread for dunking is always welcome You could also top the soup with a little grated Parmesan or swirl in extra fresh herbs Serve with a fresh salad for a lighter meal or pair with roasted vegetables for a heartier dinner

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A Touch of Tuscany

Tuscan White Bean Soup gets its inspiration from ribollita the famed Italian peasant soup known for its nourishing ingredients and rustic simplicity Italian cooks often use what they have on hand so feel free to improvise based on what is in your kitchen That flexibility is what makes this dish so homey and welcoming

Frequently Asked Questions

→ What type of beans are best to use?

Great Northern beans offer a creamy texture and mild flavor, making them perfect in this classic dish.

→ Can I substitute the sausage with another protein?

Yes, you can use ground turkey, chicken sausage, or keep it vegetarian by omitting sausage completely.

→ Is heavy cream necessary?

Heavy cream adds richness, but you can use half-and-half or a dairy-free alternative for a lighter option.

→ How long does it keep in the fridge?

This soup stays fresh for up to four days in the refrigerator, and reheating brings out deeper flavors.

→ What garnishes work well?

Chopped fresh parsley, grated parmesan, or a drizzle of olive oil add extra flavor right before serving.

→ Can I freeze the soup?

Yes, let it cool fully, then store in freezer-safe containers for up to three months. Thaw and heat gently to serve.