Description
This Tuscan White Bean Soup is a hearty and flavorful dish, perfect for a chilly evening. It combines the richness of Italian sausage with the creamy texture of Great Northern beans and a medley of fresh vegetables. The addition of heavy cream and spinach at the end elevates the soup to a comforting and satisfying meal. Garnish with fresh parsley for a burst of freshness that complements the savory flavors.
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
- Parsley, chopped for garnish
Preparation:
Step 1: In a large Dutch oven or pot over medium-high heat, add the Italian sausage. Cook, breaking it up with a wooden spoon, until browned. This usually takes about 10-15 minutes. Ensure the sausage is cooked through.
Step 2: Reduce the heat to medium. Add the diced onions, celery, and sliced carrots to the pot. Cook until the onions become softened, approximately 3-5 minutes. Stir occasionally to prevent burning and ensure even cooking.
Step 3: Add the minced garlic to the pot and cook for an additional minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 4: Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Ensure all the ingredients are well combined. This step adds depth and complexity to the soup’s flavor profile.
Step 5: Pour in the chicken broth and add the drained and rinsed Great Northern beans. Bring the mixture to a simmer, then continue to simmer for 6-7 minutes, or until the celery and carrots have softened.
Step 6: Add the heavy cream and fresh baby spinach to the pot. Cook until the spinach is wilted, about 5 minutes. The heavy cream adds richness and a velvety texture, while the spinach provides a boost of nutrients and color.
Step 7: Serve the soup warm, garnished with freshly chopped parsley. The parsley adds a fresh, vibrant finish to the dish.
Why You’ll Love This Recipe
This Tuscan White Bean Soup is a comforting and delicious meal that’s easy to make and packed with flavor. The combination of savory Italian sausage, creamy white beans, and fresh vegetables creates a satisfying and well-rounded dish. It’s also a versatile recipe that can be easily customized to suit your preferences.
Serving Suggestions:
- Serve with a crusty loaf of bread for dipping.
- Pair with a simple side salad for a complete meal.
- Garnish with a dollop of sour cream or a sprinkle of Parmesan cheese.
- Add a drizzle of olive oil for extra richness.
Tips:
- For a vegetarian version, omit the Italian sausage and use vegetable broth instead of chicken broth. Add a can of diced tomatoes for more depth of flavor.
- If you don’t have Great Northern beans, cannellini beans work well as a substitute.
- Adjust the amount of crushed red pepper to your preferred level of spiciness.
- This soup tastes even better the next day, as the flavors have had time to meld together.
- For a thicker soup, blend a portion of the soup with an immersion blender before adding the spinach and cream.
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Nutrition Information: (Approximate, per serving)
- Calories: 450
- Protein: 25g
- Sodium: 800mg
Conclusion
This Tuscan White Bean Soup is a delightful and easy-to-make recipe that’s perfect for any occasion. With its rich flavors and creamy texture, it’s sure to become a family favorite. Feel free to experiment with different variations and make it your own.
Questions and Answers:
Q1: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the sausage and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the remaining ingredients (except the spinach and cream) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the spinach and cream during the last 30 minutes of cooking.
Q2: Can I freeze this soup?
A: Absolutely! This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Q3: What can I substitute for heavy cream?
A: If you’re looking for a lighter option, you can substitute half-and-half or milk for the heavy cream. Keep in mind that the soup won’t be as rich and creamy.
Q4: Can I add other vegetables to this soup?
A: Yes, feel free to add other vegetables such as zucchini, kale, or diced potatoes. Just adjust the cooking time accordingly.
Q5: Is this soup spicy?
A: The level of spiciness depends on the amount of crushed red pepper you use. If you’re sensitive to spice, start with a small amount or omit it altogether.
