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Tuscan White Bean Soup

A warm, comforting soup made with sausage, beans, and fresh vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Protein
  • 1 pound mild Italian sausage
Vegetables
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 ribs celery, diced
  • 2 large carrots, sliced into rounds
  • 2 cups fresh baby spinach
Spices and Seasonings
  • 2 teaspoons garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground black pepper
Liquids
  • 32 ounces chicken broth
  • ½ cup heavy whipping cream
Beans
  • 2 cans Great Northern beans, drained and rinsed (15.5 ounces each)
Garnish
  • Parsley, chopped for garnish

Method
 

Cooking
  1. 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.
  2. Reduce heat to medium and add the diced onions, celery, and carrot rounds. Cook until the onions are soft (about 3-5 minutes).
  3. 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.
  4. 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.
  5. Add the heavy cream and fresh spinach, cooking until the spinach is wilted (about 5 minutes).
  6. Serve the soup warm, garnished with chopped parsley.

Notes

This soup pairs wonderfully with crusty bread or a green salad. Leftovers taste even better the next day and can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.