Description
A comforting Tuscan white bean soup made with sausage, fresh vegetables, and a creamy broth, perfect for chilly evenings.
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 a large Dutch oven over medium-high heat and add the Italian sausage. Cook until browned, about 10-15 minutes, breaking it apart with a wooden spoon.
- Reduce heat to medium, add diced onions, celery, and carrots, cooking for 3-5 minutes until onions soften.
- Add minced garlic and cook for an additional minute.
- Stir in tomato paste, Italian seasoning, crushed red pepper, and ground black pepper.
- Add chicken broth and Great Northern beans, bringing the mixture to a simmer for 6-7 minutes.
- Stir in heavy cream and fresh spinach, cooking until spinach wilts, about 5 minutes.
- Ladle the soup into bowls and garnish with chopped parsley before serving warm.
Notes
Feel free to adjust spices depending on your heat preference. Using homemade chicken broth can enhance the flavor.
