Tuscan White Bean Soup is a warm, comforting dish that comes from the heart of Italy. This soup is hearty, filled with rich flavors, and incredibly easy to make. With its blend of sausage, vegetables, and creamy beans, each spoonful is a delight. Whether you’re enjoying a chilly evening at home or preparing a meal for friends and family, this soup is sure to please everyone at the table.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love Tuscan White Bean Soup. First, it is a simple recipe that does not require much effort. You can make it with ingredients you likely already have at home. This soup is also very filling. The combination of sausage, beans, and vegetables will keep you full and satisfied.
Another reason to love this dish is the flavor. The sausage adds a bit of warmth, while the herbs and spices create a delicious aroma that fills your kitchen. Plus, the addition of heavy cream makes the soup smooth and rich. You can easily adjust the recipe to suit your taste, whether you want to add more vegetables or spice it up a bit. Finally, this soup is great for leftovers. It tastes just as good, if not better, the next day!
HOW TO MAKE Tuscan White Bean Soup
Making Tuscan White Bean Soup is easy and fun. Here’s a step-by-step guide to creating this delicious dish.
EQUIPMENT NEEDED
To make this soup, you will need a few basic pieces of equipment:
- A large Dutch oven or pot
- A wooden spoon for stirring
- A sharp knife for chopping vegetables
- A cutting board
- Measuring spoons
- Measuring cups
Ingredients You’ll Need
To make Tuscan White Bean Soup, gather these 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
- 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
STEP-BY-STEP INSTRUCTIONS
- Cook the sausage: To a large Dutch oven over medium-high heat, add the sausage. Cook until the sausage is browned. Use a wooden spoon to break up the meat and stir occasionally (about 10-15 minutes).
- Add vegetables: Reduce the heat to medium. Add the diced onions, celery, and carrot rounds. Cook until the onions are soft, about 3-5 minutes.
- Add garlic and spices: Add the minced garlic. Cook for 1 more minute. Then, add the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir to combine all the ingredients.
- Pour in broth and beans: Add the chicken broth and drained beans. Bring the mixture to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots are tender.
- Finish with cream and spinach: Add the heavy cream and fresh spinach. Cook until the spinach is wilted, about 5 minutes.
- Serve warm: Serve the soup warm, garnished with chopped parsley.
HOW TO SERVE Tuscan White Bean Soup
Serve Tuscan White Bean Soup in bowls, hot and fresh. A sprinkle of chopped parsley on top adds a nice touch and extra flavor. You can also offer crusty bread or breadsticks on the side for dipping. This soup pairs wonderfully with a green salad for a complete meal.
STORAGE & FREEZING: Tuscan White Bean Soup
You can store any leftover Tuscan White Bean Soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
If you want to freeze the soup, let it cool completely before placing it in a freezer-safe container. It can be frozen for up to 3 months. When you are ready to eat, thaw it in the refrigerator overnight and reheat as mentioned above.
SERVING SUGGESTIONS
Here are some great serving suggestions for your Tuscan White Bean Soup:
- Pair it with fresh, crusty Italian bread or garlic bread for dipping.
- Serve it with a salad, such as a simple Caesar or mixed greens salad.
- Top each bowl with grated Parmesan cheese for added flavor.
- Add a side of roasted vegetables to make your meal heartier.
VARIATIONS
Feel free to modify this recipe to fit your taste. Here are some variations:
- Vegetarian option: Skip the sausage and use vegetable broth instead of chicken broth. You can add mushrooms or more beans for protein.
- Spicy twist: Increase the amount of crushed red pepper or add diced jalapeños for a spicy kick.
- Add more veggies: Consider adding zucchini, bell peppers, or kale for extra nutrients and flavor.
- Herb changes: You can change the Italian seasoning to your favorite herbs, like rosemary or thyme.
FAQs
1. Can I use a different type of sausage?
Yes, you can use turkey sausage or even a spicy sausage if you prefer more heat.
2. Is this soup gluten-free?
Yes, this soup is gluten-free as long as you use gluten-free sausage and broth.
3. How can I make this soup creamier?
You can add more heavy cream or use a bit of full-fat coconut milk for a different flavor.
4. Can I use dried beans instead of canned?
Yes, if using dried beans, soak them overnight and cook them until tender before adding them to the soup.
MAKE-AHEAD TIPS FOR Tuscan White Bean Soup
Making Tuscan White Bean Soup ahead of time is easy. You can prepare the soup a day in advance. Just follow the instructions and store it in the fridge until you are ready to serve. The flavors will deepen overnight, making the soup even tastier.
If you want to save time on the day of serving, chop your vegetables the night before and store them in the fridge. This way, you can simply combine everything in the pot and cook when you’re ready!
Enjoy your cozy bowl of Tuscan White Bean Soup!
Tuscan White Bean Soup
Ingredients
Method
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned (about 10-15 minutes), breaking up the meat occasionally with a wooden spoon.
- Reduce heat to medium and add the diced onions, celery, and carrot rounds. Cook until the onions are soft (about 3-5 minutes).
- Add minced garlic and cook for 1 more minute. Then add the tomato paste, Italian seasoning, crushed red pepper, and black pepper, stirring to combine.
- Pour in the chicken broth and add drained beans. Bring to a simmer and cook for 6-7 minutes until the celery and carrots are tender.
- Add the heavy cream and fresh spinach, cooking until the spinach is wilted (about 5 minutes).
- Serve the soup warm, garnished with chopped parsley.