Description
A comforting Tuscan white bean soup with savory Italian sausage, fresh spinach, and creamy beans, perfect for family gatherings.
Ingredients
- 1 pound mild Italian sausage
- 1 large yellow onion, diced (about 1.5 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
- Chopped parsley for garnish
Instructions
- In a large Dutch oven over medium-high heat, add the sausage and cook until browned, breaking it up with a wooden spoon for about 10 to 15 minutes.
- Reduce the heat to medium, add diced onions, celery, and sliced carrots, and cook until the onions soften, about 3 to 5 minutes.
- Add minced garlic and cook for an additional minute.
- Mix in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper.
- Pour in the chicken broth and add the rinsed Great Northern beans. Bring to a simmer and cook for 6 to 7 minutes.
- Add heavy cream and fresh spinach, cooking until the spinach wilts, about 5 minutes.
- Serve warm, garnishing with chopped parsley.
Notes
For best flavor, use fresh herbs and adjust seasonings to taste. Store leftovers in an airtight container for up to four days.
