Description
A comforting and savory Tuscan White Bean Soup filled with mild Italian sausage, fresh vegetables, and creamy goodness.
Ingredients
- 1 pound mild Italian sausage
- 1 large yellow onion (about 1 ½ cups, diced)
- 3 ribs of 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
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, about 10-15 minutes.
- Reduce the heat to medium and add the onions, celery, and carrots. Cook until the onions soften, about 3-5 minutes.
- Add the garlic and cook for one more minute.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Combine thoroughly.
- Pour in the chicken broth and beans. Bring to a simmer and simmer for 6-7 minutes.
- Add the heavy cream and spinach. Cook until the spinach wilts, about 5 minutes.
- Serve warm, garnished with chopped parsley.
Notes
For added flavor, customize with herbs like thyme or rosemary. Pair with crusty bread for a complete meal.
