Why make this recipe
Creamy Tuscan White Bean Lemon Soup combines rich flavors with healthy ingredients. It’s ideal for a cozy dinner or a quick lunch. This comforting soup is not only easy to make but also packed with protein, fiber, and vitamins. The addition of sun-dried tomatoes and lemon zest gives it a delightful twist that brightens your day. This recipe is perfect for anyone looking to enjoy a hearty yet healthy meal.
How to make Creamy Tuscan White Bean Lemon Soup
Ingredients:
- 1 jar (8 ounce) oil-packed sun-dried tomatoes
- 1 pound spicy Italian chicken sausage
- 1 yellow onion, chopped
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 tablespoons Italian seasoning
- 6 cups broth
- 2 cans white beans
- Salt and black pepper, to taste
- 2 cups baby spinach
- 1 cup whole milk or cream
- 1/2 cup grated parmesan cheese
- Zest and juice of 1 lemon
- Chopped fresh parsley, for serving
Directions:
- Prepare the Sun-dried Tomatoes: Drain 3 tablespoons of oil from the sun-dried tomato jar into a Dutch oven. Chop the sun-dried tomatoes and set aside.
- Cook the Sausage and Veggies: Set the pot over medium-high heat. Add the sausage and onion. Cook them, breaking up the meat until it’s browned. Add the shallots, garlic, carrots, celery, Italian seasoning, salt, and pepper. Cook for another 5 minutes until fragrant.
- Add Broth and Simmer: Pour in the broth. Let it simmer for 10 minutes over medium heat until the veggies are tender. Then, add the spinach, sun-dried tomatoes, and white beans. Mix in the cream, parmesan, and lemon. Cook for a few more minutes until everything is warmed through.
- Serve: Divide the soup among bowls and top with additional parmesan and fresh parsley. Enjoy it with warm bread!
How to serve Creamy Tuscan White Bean Lemon Soup
Serve the soup hot, garnished with extra parmesan and fresh parsley on top. It pairs wonderfully with crusty bread or a side salad for a complete meal. This soup is perfect for lunch or dinner and makes for great leftovers as well.
How to store Creamy Tuscan White Bean Lemon Soup
Let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. To freeze, make sure it’s in a freezer-safe container, and it will keep for about 3 months. Thaw in the fridge overnight before reheating.
Tips to make Creamy Tuscan White Bean Lemon Soup
- Choose your protein: You can use turkey sausage or a plant-based sausage for a healthier or vegetarian option.
- Adjust the creaminess: If you want a lighter soup, you can use low-fat milk instead of whole milk or cream.
- Add more greens: Feel free to add kale or Swiss chard if desired.
Variation
For a spicier kick, you can add red pepper flakes to the soup along with the other spices. Another variation is to use a different type of bean, like chickpeas or black beans, for a unique twist.
FAQs
Q1: Can I make this soup vegetarian?
A1: Yes, simply omit the sausage and use vegetable broth instead of chicken broth. You can add more beans for protein.
Q2: How do I make the soup thicker?
A2: You can add mashed white beans or a slurry of cornstarch and water to thicken the soup.
Q3: Can I use fresh spinach instead of baby spinach?
A3: Yes, you can use regular spinach. Just chop it up before adding it to the soup.
This Creamy Tuscan White Bean Lemon Soup is not just comforting, but it’s also a dish filled with vibrant flavors. It’s easy to make and even easier to enjoy!
