Description
A comforting Tuscan White Bean Soup, combining Italian sausage, fresh vegetables, and creamy beans for a warm, hearty meal.
Ingredients
- 1 lb mild Italian sausage
- 1 large yellow onion (about 1 ½ cups diced)
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 tsp minced garlic
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper
- ½ tsp ground black pepper
- 4 cups chicken broth
- 2 cans Great Northern beans, drained and rinsed
- 2 cups fresh baby spinach
- ½ cup heavy whipping cream
- Chopped parsley for garnish
Instructions
- In a large Dutch oven over medium-high heat, add the sausage and cook until browned, about 10-15 minutes, breaking it up with a wooden spoon.
- Reduce heat to medium, add the diced onions, celery, and carrots, and sauté until softened, about 3-5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the tomato paste, Italian seasoning, crushed red pepper, and black pepper; stir to combine.
- Pour in the chicken broth and Great Northern beans, bring to a gentle simmer, and let simmer for 6-7 minutes.
- Add the heavy cream and fresh spinach, cooking until the spinach wilts, about 5 minutes.
- Serve warm, garnished with chopped parsley.
Notes
For a thicker texture, puree a portion of the soup. Add a squeeze of fresh lemon juice for brightness.
