Tuscan White Bean Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g mild Italian sausage
02 -
1 large yellow onion, diced (approximately 1.5 cups)
03 -
3 celery ribs, diced
04 -
2 large carrots, sliced into rounds
05 -
2 teaspoons garlic, minced
06 -
1 tablespoon tomato paste
07 -
1 teaspoon Italian seasoning
08 -
0.5 teaspoon crushed red pepper
09 -
0.5 teaspoon ground black pepper
10 -
950 ml chicken broth
11 -
2 cans (440 g each) Great Northern beans, drained and rinsed
12 -
60 g fresh baby spinach
13 -
120 ml heavy whipping cream
→ Garnish
14 -
Fresh parsley, chopped
# Instructions:
01 -
Heat a large Dutch oven over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until thoroughly browned, about 10–15 minutes.
02 -
Reduce heat to medium. Add onion, celery, and carrots. Sauté until the onion is softened, 3–5 minutes. Stir in the minced garlic and cook for 1 minute more.
03 -
Mix in tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
04 -
Pour in chicken broth and add Great Northern beans. Bring to a gentle simmer and cook for 6–7 minutes, until celery and carrots are tender.
05 -
Lower the heat, then stir in heavy cream and fresh spinach. Continue cooking until the spinach is wilted, about 5 minutes.
06 -
Serve ladled into bowls, topped with fresh chopped parsley.
# Notes:
01 -
For deeper flavor, use homemade chicken broth and allow the soup to rest before reheating.
02 -
This dish reheats exceptionally well as flavors meld over time.