Tuscan White Bean Soup (Printable Version)
Savory Tuscan stew with Italian sausage, white beans, spinach, and aromatic vegetables, simmered to rich perfection.
# Ingredients Required:
→ Proteins
01 -
450 g mild Italian sausage
→ Vegetables
02 -
1 large yellow onion, diced (approx. 240 ml)
03 -
3 ribs celery, diced
04 -
2 large carrots, sliced into rounds
05 -
2 tsp garlic, minced
06 -
60 g fresh baby spinach
07 -
parsley, chopped for garnish
→ Pantry
08 -
1 tbsp tomato paste
09 -
1 tsp Italian seasoning
10 -
½ tsp crushed red pepper
11 -
½ tsp ground black pepper
12 -
940 ml chicken broth
13 -
880 g Great Northern beans, drained and rinsed
→ Dairy
14 -
120 ml heavy whipping cream
# Guide to Cooking:
01 -
Over medium-high heat, brown the Italian sausage in a large Dutch oven, breaking up the meat with a wooden spoon, stirring occasionally until fully cooked, approximately 10 to 15 minutes.
02 -
Reduce heat to medium, add diced onions, celery, and carrots to the pot. Cook until onions soften, about 3 to 5 minutes. Add minced garlic and continue cooking for 1 more minute.
03 -
Stir in tomato paste, Italian seasoning, crushed red pepper, and ground black pepper until well combined with the vegetables and sausage.
04 -
Pour in chicken broth and add the drained beans. Bring mixture to a simmer and continue cooking until celery and carrots are tender, about 6 to 7 minutes.
05 -
Stir in heavy cream and fresh baby spinach. Cook until spinach is wilted, approximately 5 minutes.
06 -
Ladle soup into bowls and garnish with chopped parsley. Serve warm.
# Extra Suggestions:
01 -
Use fresh baby spinach for best texture; adjust crushed red pepper quantity to control heat level.