Tuscan White Bean Soup

Why Make This Recipe

Tuscan White Bean Soup is a warm and comforting dish that brings the flavors of Italy to your home. It combines the richness of Italian sausage with healthy beans and fresh vegetables. This soup is not only delicious but also packed with nutrients, making it a perfect choice for any meal. Whether you’re looking for a cozy dinner or a hearty lunch, this recipe will satisfy you and your family. It’s easy to make and is sure to impress!

How to Make Tuscan White Bean Soup

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

Directions:

1. In a large Dutch oven over medium-high heat, add the sausage. Cook the sausage until it’s browned, breaking it up with a wooden spoon, and stir occasionally (about 10-15 minutes).
2. Reduce the heat to medium. Add the onions, celery, and carrots. Cook until the onions have softened, about 3-5 minutes.
3. Add the garlic and cook for 1 more minute.
4. Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper to combine.
5. Pour in the chicken broth and beans. Bring the mixture to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots have softened.
6. Finally, add the heavy cream and spinach. Cook until the spinach is wilted, about 5 minutes.
7. Serve warm, garnished with parsley.

How to Serve Tuscan White Bean Soup

Serve this soup hot in bowls. You can pair it with crusty bread or a fresh salad for a complete meal. A sprinkle of grated Parmesan cheese on top adds an extra layer of flavor. Enjoy this comforting soup with family and friends for a delightful dining experience!

How to Store Tuscan White Bean Soup

If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. For longer storage, freeze the soup. It can last in the freezer for about 2-3 months. When you’re ready to eat, simply reheat it on the stove or in the microwave.

Tips to Make Tuscan White Bean Soup

• For extra flavor, simmer the soup longer to let the flavors meld together.
• You can use any type of white beans if you don’t have Great Northern beans.
• If you prefer a vegetarian option, omit the sausage and use vegetable broth instead.

Variation

You can customize this recipe by adding different vegetables such as zucchini or kale, or using a different type of sausage, like spicy sausage for a kick.

FAQs

Can I make this soup in advance?
Yes, this soup stores well and can be made a day in advance. The flavors will deepen as it sits.

Is Tuscan White Bean Soup healthy?
Absolutely! This soup is loaded with protein from the beans and sausage and is rich in vitamins from the vegetables.

Can I use canned beans for this recipe?
Yes, using canned beans is perfect for this recipe. Just be sure to drain and rinse them before adding to the soup.

Tuscan White Bean Soup

This hearty Tuscan white bean soup is a comforting and flavorful dish, packed with nutritious cannellini beans, fresh vegetables, and aromatic herbs. It's perfect for a wholesome meal on a chilly day.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 tbsp Olive oil
• 1 medium Yellow onion diced
• 2 medium Carrots diced
• 2 Celery stalks diced
• 4 Garlic minced
• 6 cups Vegetable broth
• 1 14.5-oz can Canned diced tomatoes undrained
• 2 15-oz cans Canned cannellini beans rinsed and drained
• 1 tsp Dried rosemary
• 1/2 tsp Dried thyme
• 1/2 tsp Salt or to taste
• 1/4 tsp Black pepper or to taste
• 4 cups Kale chopped, stems removed

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife

Method

 

Preparation

1. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion, carrots, and celery for 5-7 minutes until softened.
2. Add minced garlic, dried rosemary, and dried thyme to the pot. Cook for another minute until fragrant, stirring constantly.
3. Pour in the vegetable broth and canned diced tomatoes, undrained. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
4. Stir in the rinsed and drained cannellini beans, then season with salt and black pepper to taste. Let the soup simmer for 15-20 minutes to allow the flavors to meld.
5. Add the chopped kale to the soup during the last 5 minutes of cooking. Stir until the kale wilts and becomes tender.
6. Ladle the hot soup into bowls and serve immediately. Garnish with fresh parsley or a drizzle of olive oil, if desired.

Notes

For an extra layer of flavor, consider adding a parmesan rind to the soup while it simmers, removing it before serving. A drizzle of high-quality olive oil before serving also elevates the taste.