Tuscan White Bean Soup
User Reviews
4.7
Tuscan White Bean Soup
Description
The recipe forms sausage meatballs seasoned with freshly cracked black pepper, browned in olive oil to develop a crust, then removed from the pot. Aromatic vegetables—onion, carrot, celery, and garlic—are sautéed in the same pot to build a flavorful base. Chicken broth is added along with saffron threads and tied bundles of rosemary and thyme, imparting layered herbal notes.
White beans and browned sausage meatballs return to the pot to simmer until vegetables are tender. Cream and freshly grated Parmesan cheese enrich the broth, adding silkiness and depth. Finally, minced fresh rosemary is stirred in, and salt seasoning is adjusted. A splash of lemon juice or vinegar can brighten the flavors before serving.
This soup presents a balance of hearty texture from the beans and sausage with aromatic herbs and a creamy, slightly tangy broth. It works well as a starter or main course. The sausage meatballs add bite-sized savory morsels and a pepper-crusted exterior.
Ingredients
- 2/3 pound Italian sweet sausage meat
- black pepper fresh cracked
- olive oil
- 1 yellow onion medium, finely diced
- 3 carrot peeled, diced
- 2 celery stalks, diced
- 4 cloves garlic minced
- 48 ounces chicken broth or stock
- 1/2 tsp saffron threads
- 1 bundle rosemary fresh stems, tied
- 1 bundle thyme fresh stems, tied
- 30 ounces White beans or cannellini beans, canned, drained
- 1/2 cup Parmesan Cheese freshly grated
- 1/2 cup heavy cream
- 1 bunch spinach leaves (remove any thick stems
- 1 tsp rosemary fresh, minced
- salt to taste
- 1 tsp lemon juice or vinegar, optional
Instructions
- Grind a layer of black pepper on a dinner plate. I use a medium coarse grind. Scoop sausage meat with a small 1 inch scoop and roll into round balls, then roll the balls in the pepper to lightly coat. Add more pepper as needed.
- Lightly coat the bottom of a heavy soup pot with olive oil and heat until hot. Brown the sausage meatballs, in two batches, until browned all over, and then remove to a plate. I like to give the pot a shake and swirl right after adding the meatballs to keep them round and get all sides an initial browning.
- Add the onions, carrots, celery, and garlic to the pot and add more olive oil if needed. Saute for 10 minutes, stirring often, until the vegetables just start to soften.
- Add the broth, saffron, and herbs to the pot, along with the beans and meatballs. Give everything a good stir and bring up to a boil. Turn down the heat and simmer for 15 minutes, just until the vegetables are tender.
- Stir in the cream and Parmesan and then add the rosemary and spinach. Bring back to a simmer and taste to adjust the salt if necessary. If the soup seems to need brightening, I will sometimes add a squeeze of lemon or a teaspoon of sherry vinegar.
Notes
- The recipe is adapted from The Bettered Blondie and retains its rustic Tuscan inspiration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 1032mg | 43% |
| Potassium | 1092mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 8151IU | 163% |
| Vitamin C | 27mg | 30% |
| Calcium | 234mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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