Tuscan White Bean Soup
User Reviews
5
-
Servings
6 people
-
Calories
548 kcal
-
Course
Main Course, Soup, Dinner
Tuscan White Bean Soup
Description
This recipe begins by browning mild Italian sausage in a Dutch oven, which releases flavorful fat and forms a savory base. Diced onion, celery, and carrots cook until softened, followed by minced garlic, which adds aroma.
Tomato paste and Italian seasoning elevate the flavor, while crushed red pepper and black pepper add mild heat and spice complexity. Chicken broth and rinsed great northern beans provide body and heartiness. Simmering softens vegetables and melds flavors.
Finishing with heavy whipping cream adds richness and creates a velvety mouthfeel. Fresh baby spinach is stirred in near the end, wilting gently and adding brightness and color. The soup is served garnished with chopped parsley for fresh herbal notes.
This stew-like soup works as a substantial starter or light main dish, combining protein, vegetables, and creamy broth harmoniously.
Ingredients
- 1 pound Italian sausage mild
- 1 large yellow onion diced (about 1 ½ cups
- 3 ribs celery diced
- 2 large carrot sliced into rounds
- 2 teaspoons garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon black pepper ground
- 4 cups chicken broth 32 ounces
- 2 cans great northern bean drained and rinsed, 15.5 ounces each
- 2 cups spinach fresh baby, 60 g
- ½ cup heavy whipping cream 119 g
- parsley chopped for garnish
Instructions
- To a large Dutch oven over medium-high heat, add sausage. Cook until the sausage is browned, using a wooden spoon to break up the meat, and stir occasionally (about 10-15 minutes).
- Reduce heat to medium. Add onions, celery, and carrots. Cook until onions have softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
- Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir to combine.
- Add chicken broth and beans. Bring to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots have softened.
- Add heavy cream and spinach. Continue to cook until the spinach is wilted, about 5 minutes.
- Serve warm, garnished with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 548kcal | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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