Tuscan White Bean Soup
A creamy yet healthy soup filled with white beans, Italian sausage, and fresh spinach, perfect for chilly evenings.
Ingredients
For the Soup Base
- 1 lb Italian sausage Can swap for turkey sausage or omit for vegetarian
- 1 onion Chopped, shallots work well for milder flavor
- 2 cloves garlic Use fresh for best aroma
- 2 medium carrots Diced, can substitute with bell peppers
- 2 stalks celery Adds crunch, can skip if unavailable
- 4 cups vegetable broth Chicken broth can be used
- 2 cans canned white beans Like cannellini or navy beans, rinsed and drained
- 3 cups spinach Other greens such as kale or Swiss chard can be used
- 2 tbsp olive oil Can substitute with butter for richer flavor
- 1 tsp thyme Fresh or dried works
- 1 tsp rosemary Fresh or dried can be used
- 1 tbsp salt To taste
- 1 tsp pepper To taste
Instructions
Preparation
- Gather your ingredients. Have everything out for easy access.
- Dice the vegetables: chop onions, carrots, and celery into small pieces.
Cooking
- Heat olive oil in a pot over medium heat.
- Add sausage and cook until browned, breaking it apart as it cooks.
- Stir in onions, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic, thyme, and rosemary; cook until fragrant, about 1 minute.
- Pour in vegetable broth and add the beans. Bring to a simmer.
- Add spinach and cook until wilted, about 2 minutes.
Serving
- Taste and adjust seasoning with salt and pepper.
- Scoop into bowls and consider topping with a drizzle of olive oil or fresh herbs.
- Enjoy! Pair with crusty bread for the ultimate cozy experience.
Notes
For creaminess, blend half of the soup. Store leftovers in an airtight container for up to 5 days. Can freeze for up to 3 months. Reheat gently.