Why Make This Recipe
Tuscan White Bean Soup is a comforting and hearty dish that warms you from the inside out. It combines the rich flavors of Italian sausage and fresh vegetables, making it a perfect meal for any day. This recipe is not only easy to prepare but also packed with nutrients. The creamy texture from the heavy cream and the vibrant green spinach rounds out the soup beautifully, making it a favorite for families and friends alike.
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:
- To a large Dutch oven over medium-high heat, add the sausage. Cook until browned, using a wooden spoon to break up the meat. Stir occasionally for about 10-15 minutes.
- Reduce the heat to medium. Add the onions, celery, and carrots. Cook until the onions have softened, about 3-5 minutes.
- Add the garlic and cook for 1 more minute.
- Add the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir to combine.
- Pour in the chicken broth and add the beans. Bring the mixture to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots have softened.
- Add the heavy cream and spinach. Cook until the spinach is wilted, about 5 minutes.
- Serve warm, garnished with parsley.
How to Serve Tuscan White Bean Soup
Serve this delicious soup warm in individual bowls. You can add a sprinkle of fresh parsley on top for a pop of color. This soup pairs well with breadsticks, crusty bread, or a green salad, making it a complete meal.
How to Store Tuscan White Bean Soup
If you have leftover soup, let it cool completely before storing it. Place it in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space at the top of the container, as the soup may expand when frozen.
Tips to Make Tuscan White Bean Soup
- For a vegetarian version, skip the sausage and use vegetable broth instead of chicken broth.
- You can add more vegetables like zucchini or bell peppers for extra flavor and nutrition.
- If you prefer a thicker soup, blend a portion of the soup or reduce the amount of broth.
Variation
You can easily switch up the flavors in this soup by using different types of beans or adding pasta for a heartier meal. Other herbs like basil or thyme can also give the soup a unique twist.
FAQs
1. Can I use other types of beans?
Yes, you can use cannellini beans or navy beans for this recipe if you prefer.
2. Can I make this soup in a slow cooker?
Yes, you can brown the sausage and then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
3. Is it okay to freeze the soup after adding cream?
While you can freeze the soup, the cream might change texture when thawed. It is best to add cream after reheating the soup.
