Description
A hearty Tuscan white bean soup recipe featuring Italian sausage, Great Northern beans, and fresh spinach for a comforting and flavorful meal.
Ingredients
- 1 pound mild Italian sausage
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 2 large carrots, sliced
- 2 teaspoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 2 cans (15.5 ounces each) 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, cook Italian sausage over medium-high heat until browned. Break up meat as it cooks.
- Reduce heat to medium. Add diced onion, celery, and carrots. Cook until onions soften.
- Add minced garlic and cook for one minute more.
- Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper. Combine well.
- Pour in chicken broth and add the beans. Bring to a simmer.
- Simmer for 6-7 minutes, or until celery and carrots are tender.
- Add heavy cream and spinach. Stir until spinach wilts.
- Serve warm, garnished with parsley.
Notes
- For a lighter version, use ground turkey or pork, or omit the sausage for a vegetarian option.
- Swap chicken broth for vegetable broth for a vegetarian soup.
- Add extra vegetables like zucchini, bell peppers, or mushrooms.
- For added protein in a vegetarian version, add tofu or tempeh.
- Replace heavy cream with coconut milk or almond milk for a dairy-free option.
- Increase crushed red pepper flakes or add fresh chili peppers for more heat.
- Add smoked paprika for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 360 kcal
- Sugar: 6g
- Sodium: 935mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 48mg
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