Tuscan White Bean Soup
A hearty and flavorful Tuscan white bean soup with Italian sausage and fresh spinach, perfect for chilly weeknights.
Ingredients
Main ingredients
- 1 pound Italian beef sausage (sweet or mild; remove casings if using links)
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes Use canned tomatoes with juices for depth.
- 4 cups vegetable broth Substitute chicken broth for a richer base.
- 2 cans (15 oz) white beans, rinsed and drained (cannellini or great northern)
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil Use for cooking.
Instructions
Preparation
- Heat a splash of olive oil in a large pot over medium heat.
- Add the beef sausage. Cook, breaking it up, until nicely browned and cooked through.
- Push the beef sausage to the side. Add the chopped onion, carrots, and celery. Sauté about 5 minutes, until the onion is translucent.
- Stir in the minced garlic. Cook 30–60 seconds until fragrant.
- Add the diced tomatoes, vegetable broth, dried oregano, dried basil, and a pinch of salt and pepper. Stir, then bring the soup to a gentle simmer.
- Add the rinsed and drained white beans. Simmer for about 20 minutes.
- Stir in the fresh spinach and cook until wilted, about 1–2 minutes.
- Taste and adjust seasoning with salt and pepper. Serve hot.
Notes
This soup is freezer-friendly and can be stored for up to 3–4 days in the fridge. For a creamier texture, puree about 1 cup of the beans and stir back into the pot.