Description
A comforting Tuscan white bean soup that combines mild Italian sausage with a blend of sautéed vegetables and hearty beans.
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)
Instructions
- Heat the Dutch oven over medium-high heat. Add the sausage and cook until browned, using a wooden spoon to break it up, about 10-15 minutes.
- Lower the heat to medium. Add diced onion, celery, and carrots. Cook for about 3-5 minutes, until the onions soften, then mix in the minced garlic. Cook for one more minute.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix thoroughly to ensure an even distribution of flavors.
- Pour in the chicken broth and add the rinsed Great Northern beans. Bring to a simmer and let it cook for 6-7 minutes or until the celery and carrots reach a tender state.
- Finally, add heavy cream and fresh baby spinach. Continue to cook until the spinach wilts, about 5 minutes. Serve warm, garnished with fresh parsley for an aromatic finish.
Notes
For added depth of flavor, consider a splash of apple cider vinegar. This soup pairs well with crusty bread and a side salad.
