Tuscan White Bean Soup (Print Version)
Classic Tuscan-style soup featuring sausage, white beans, spinach, and vegetables in a creamy broth.
# Ingredients:
→ Soup Base
01 -
450 g mild Italian sausage
02 -
1 large yellow onion, diced (approximately 200 g)
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
→ Finishing Ingredients
12 -
60 g fresh baby spinach
13 -
120 g heavy whipping cream
14 -
Chopped parsley, for garnish
# Steps:
01 -
Heat a large Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking up the meat with a wooden spoon, until browned (10–15 minutes).
02 -
Reduce heat to medium. Add the diced onion, celery, and carrot. Sauté until the onion softens, about 3–5 minutes. Stir in the minced garlic and cook for 1 additional minute.
03 -
Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix to evenly distribute the flavors.
04 -
Pour in the chicken broth and add the Great Northern beans. Bring to a simmer and cook for 6–7 minutes, or until the celery and carrots are tender.
05 -
Stir in the heavy whipping cream and add the baby spinach. Continue cooking until the spinach is wilted, about 5 minutes.
06 -
Serve hot, topped with chopped fresh parsley.
# Notes:
01 -
For a lighter soup, substitute half of the cream with whole milk or use reduced-fat cream.