Tuscan White Bean Soup

Tuscan White Bean Soup is one of those comforting dishes that brings me back to cozy evenings spent in my kitchen, where the aroma of savory sausage and fresh herbs fills the air. This soup is not just a meal; it’s a warm hug in a bowl that’s perfect for chilly nights or when you crave something hearty yet wholesome. Packed with protein, fiber, and greens, this recipe is an excellent choice for a nourishing weeknight dinner or a gathering with family and friends. Let’s dive in and uncover what makes this Tuscan classic so special!

What Sets This Recipe Apart

Tuscan White Bean Soup is more than just a recipe; it’s a culinary experience that embodies the flavors of Italy while being accessible to home cooks everywhere. Here are a few reasons you’ll want to whip it up:

• Quick and Easy: With a cooking time of under 30 minutes, it fits seamlessly into busy schedules.
• Budget-Friendly: Ingredients like sausage, beans, and vegetables are easy on the wallet, making it a great choice for families.
• Healthy and Hearty: Packed with protein from the sausage and fiber from the beans, you can feel good about serving this dish.

“This soup warmed my soul! It’s become a staple in our home. Perfectly balanced flavors, and it’s super easy to make!” — Happy Home Cook

Your Easy Cooking Guide

Making Tuscan White Bean Soup is straightforward. With just one pot, you can create a delicious symphony of flavors. Here’s a quick overview of the process:

1. Start by browning the sausage to release its rich flavor.
2. Sauté the veggies until tender.
3. Add spices, broth, and beans, allowing them to meld together.
4. Finish with cream and spinach for a luxurious touch.

Ready to gather your ingredients? Let’s take a look!

Gather Your Ingredients

What you’ll need

• 1 pound mild Italian sausage
• 1 large yellow onion, diced (about 1½ 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
• Parsley, chopped for garnish

Tip: You can swap the Great Northern beans for cannellini beans if you prefer. Both provide great texture and taste!

Step-by-Step Directions

Cooking Steps

1. In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, breaking it up with a wooden spoon (about 10-15 minutes).
2. Reduce the heat to medium. Stir in the onions, celery, and carrots. Sauté until the onions soften, about 3-5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
5. Pour in the chicken broth and add the beans. Bring to a simmer and let cook for 6-7 minutes, until the celery and carrots are tender.
6. Mix in the heavy cream and spinach. Cook until the spinach is wilted, about 5 minutes.
7. Serve warm, garnished with fresh parsley.

Best Way to Serve

Serving Ideas

This hearty soup is incredibly versatile when it comes to serving options. Here are some ideas:

• Bread: Pair with crusty Italian bread or olive oil drizzled focaccia for dipping.
• Salad: A simple arugula salad dressed with lemon and olive oil complements the richness of the soup perfectly.
• Cheese: Grated Parmesan or Pecorino Romano adds a delicious salty bite when sprinkled on top.

Storage Tips

Keeping Tuscan White Bean Soup Fresh Longer

If you happen to have leftovers (which is rare, but possible!), storing them properly is key:

• In the Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezing: The soup can be frozen, but keep in mind that the cream may alter the texture—add it fresh when reheating.
• Reheating: Gently reheat in a pot over medium heat, stirring occasionally until warmed through. Avoid boiling.

Pro Chef Tips

Tips and Tricks

To elevate your Tuscan White Bean Soup, consider these tips:

• Sauté the veggies: Make sure to sauté until just tender but not mushy to retain some bite.
• Use fresh herbs: Adding fresh basil or rosemary at the end brightens the soup’s flavor.
• Spice Levels: Adjust the crushed red pepper to suit your heat preference.

Creative Twists

Flavor Variations

While this soup is delightful as is, here are some fun variations to try:

• Vegetarian/Vegan Option: Skip the sausage and replace with mushrooms or tempeh for a plant-based twist.
• Add Grains: Stir in some cooked farro, barley, or rice for extra heartiness.
• Seasonal Veggies: Add in some diced zucchini or bell peppers for a seasonal touch.

FAQ

Common Questions

What is the prep time for Tuscan White Bean Soup?
Prep time is about 10-15 minutes, with a cook time of roughly 30 minutes total.

Can I use other beans?
Absolutely! Cannellini or navy beans work perfectly as substitutes.

Is it safe to store leftovers?
Yes, as long as you store them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months.

Can I make it ahead of time?
Yes! You can prepare the soup in advance and reheat it when you’re ready to enjoy.

Savory, filling, and comforting, Tuscan White Bean Soup is a delightful dish that offers a taste of Italy right from your kitchen. Gather your ingredients and take it for a spin; your taste buds will thank you!

Tuscan White Bean Soup

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting Tuscan dish packed with savory sausage, protein-rich beans, and fresh vegetables for a hearty, wholesome meal.

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Ingredients

Scale 1x2x3x

• 1 pound mild Italian sausage
• 1 large yellow onion, diced (about 1½ 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
• Parsley, chopped for garnish

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Instructions

1. In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, breaking it up with a wooden spoon (about 10-15 minutes).
2. Reduce the heat to medium. Stir in the onions, celery, and carrots. Sauté until the onions soften, about 3-5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
5. Pour in the chicken broth and add the beans. Bring to a simmer and let cook for 6-7 minutes, until the celery and carrots are tender.
6. Mix in the heavy cream and spinach. Cook until the spinach is wilted, about 5 minutes.
7. Serve warm, garnished with fresh parsley.

Notes

You can swap the Great Northern beans for cannellini beans for a different flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 650mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 60mg

Keywords: soup, Tuscan, beans, Italian, comfort food