Description

This Tuscan White Bean Soup is a hearty and creamy dish featuring Italian sausage, fresh vegetables, and tender Great Northern beans simmered in a flavorful broth. Enhanced with Italian seasoning and a touch of heavy cream, this comforting soup is perfect for warming up on a cool day and offers a delicious taste of rustic Italian cuisine.

Ingredients

Scale

Meat

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 teaspoons garlic, minced
2 cups (60 g) fresh baby spinach

Pantry

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

Dairy

½ cup (119 g) heavy whipping cream

Garnish

parsley, chopped for garnish

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Instructions

Brown the Sausage: Heat a large Dutch oven over medium-high heat and add the mild Italian sausage. Cook the sausage until browned, using a wooden spoon to break it up into small pieces, stirring occasionally. This should take about 10-15 minutes.
Sauté Vegetables: Reduce the heat to medium. Add the diced onions, celery, and sliced carrots to the pot. Cook until the onions soften, about 3-5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Add Seasonings and Tomato Paste: Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix well to combine and coat the vegetables and sausage evenly with the seasonings.
Simmer Soup Base: Pour in the chicken broth and add the drained and rinsed Great Northern beans. Bring the mixture to a simmer and cook for 6-7 minutes, or until the celery and carrots become tender but still hold their shape.
Finish with Cream and Spinach: Stir in the heavy whipping cream and fresh baby spinach. Continue to cook for about 5 minutes, until the spinach has wilted and the soup is heated through.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy this comforting Tuscan-inspired soup.

Notes

For a spicier soup, increase the crushed red pepper to 1 teaspoon or use hot Italian sausage instead of mild.
If you prefer a thicker consistency, mash some of the beans after simmering or use an immersion blender to partially blend the soup.
Substitute kale or swiss chard if you cannot find fresh baby spinach.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
For a dairy-free version, omit the heavy cream or substitute with coconut milk or cashew cream.