Tuscan White Bean Soup: Hearty & Flavorful Comfort in a Bowl

This Tuscan White Bean Soup is the perfect blend of flavors and textures, with creamy Great Northern beans, savory Italian sausage, and a delicious mix of vegetables like carrots, celery, and fresh spinach. The soup is seasoned with Italian herbs and a hint of crushed red pepper for a subtle heat. A splash of heavy cream adds richness to this already satisfying dish, making it a comforting meal perfect for chilly days. It’s easy to make and perfect for meal prep, and the flavors only get better as the soup sits. Enjoy it with a crusty baguette or some garlic knots for a truly comforting experience.

Ingredients

• 1 pound mild Italian sausage
  
  

• 1 large yellow onion, diced (about 1 ½ 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
  
  

• Chopped parsley for garnish
  
  

Directions

1. In a large Dutch oven over medium-high heat, add the sausage. Cook until the sausage is browned, breaking it up with a wooden spoon and stirring occasionally (about 10-15 minutes).
   
   

2. Reduce heat to medium and add the diced onions, celery, and carrots. Cook until the onions have softened, about 3-5 minutes.
   
   

3. Add the minced garlic and cook for 1 more minute until fragrant.
   
   

4. Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix well to combine.
   
   

5. Add the chicken broth and beans, then bring the mixture to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots are tender.
   
   

6. Stir in the heavy cream and spinach, and cook for an additional 5 minutes until the spinach is wilted.
   
   

7. Serve the soup warm, garnished with chopped parsley.
   
   

Nutritional Value (per serving)

• Calories: 350 kcal
  
  

• Carbohydrates: 30g
  
  

• Protein: 20g
  
  

• Fat: 18g
  
  

• Saturated Fat: 6g
  
  

• Cholesterol: 35mg
  
  

• Sodium: 600mg
  
  

• Potassium: 700mg
  
  

• Fiber: 8g
  
  

• Sugar: 6g
  
  

• Vitamin A: 150% DV
  
  

• Vitamin C: 30% DV
  
  

• Calcium: 10% DV
  
  

• Iron: 15% DV