Delicious bowl of Tuscan White Bean Soup garnished with herbs

Tuscan White Bean Soup

ByCasey Monroe

Why Make This Recipe

Tuscan White Bean Soup is a warm, comforting dish perfect for chilly days. This soup is not only delicious but also healthy, packed with protein and fiber from the beans and plenty of veggies. It’s an easy recipe that brings together fresh flavors and comforting ingredients that everyone in your family will love.

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 until the sausage is browned, breaking it up with a wooden spoon and stirring 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.
  5. Add the chicken broth and beans. Bring to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots have softened.
  6. Stir in the heavy cream and spinach. Continue to cook until the spinach wilts, about 5 minutes.
  7. Serve warm, garnished with parsley.

How to Serve Tuscan White Bean Soup

Serve this soup hot, adding a sprinkle of chopped parsley on top for freshness. Pair it with crusty bread or a side salad for a complete meal.

How to Store Tuscan White Bean Soup

You can store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat until hot. If you want to keep it longer, you can freeze the soup for up to 3 months. Just thaw it in the fridge before reheating.

Tips to Make Tuscan White Bean Soup

  • For a thicker soup, use an immersion blender to blend some of the beans directly in the pot.
  • If you like more heat, add more crushed red pepper or a dash of hot sauce.
  • You can substitute the Italian sausage with turkey sausage or even leave it out for a vegetarian version.

Variation

You can add other vegetables like zucchini or kale for extra nutrition. Additionally, try using different types of beans, such as cannellini beans or chickpeas, to switch up the flavor.

FAQs

1. Can I make this soup ahead of time?
Yes, you can prepare the soup a day ahead. Just store it in the fridge and heat it up when you’re ready to serve.

2. Is this soup gluten-free?
Yes, as long as you use gluten-free sausage and check the chicken broth for any gluten ingredients.

3. Can I use dried beans instead of canned beans?
Yes, but you’ll need to soak and cook the dried beans before adding them to the soup. Adjust the cooking time accordingly.