Tuscan White Bean Soup

Short, Catchy Intro

So you are craving something cozy but not in the mood to wage war with your kitchen, huh? Same. This Tuscan white bean soup is your new best friend on nights when you want warm, comforting food that looks like you tried harder than you did. It comes together fast, smells amazing, and makes the kind of leftovers that make you actually look forward to lunch the next day.

If you love beans as much as I pretend to for health reasons, you might also enjoy a Cuban white bean soup delight that plays in the same flavor sandbox. Trust me, both soups make the house smell like you are secretly a five star chef.

Why This Recipe is Awesome

First off, this soup is ridiculously forgiving. Burn a carrot or eyeball the herbs a little too enthusiastically No biggie. It still tastes great. It is idiot proof, even I did not mess it up the first time and I consider myself artistically challenged in the kitchen.

It hits all the cozy checkboxes: savory sausage, creamy beans, a leafy green thrown in at the last second. It feeds a crowd but also lets you be lazy and eat it for days. Want dinner for friends or Monday through Friday lunches sorted? This is your move.

Also, it is flexible. Want to swap ingredients? Go for it. Want to pretend you are in Tuscany while wearing sweatpants? Absolutely acceptable behavior. FYI this soup freezes well, so you can be efficient and heroic simultaneously.

Ingredients Youll Need

• Italian sausage, roughly 1 pound, casings removed if using links
• Carrots, 2 medium, chopped (no Olympic carrot chopping required)
• Celery, 2 stalks, chopped
• Onion, 1 medium, diced
• Garlic, 3 to 4 cloves, minced
• Canned white beans, 2 cans cannellini or great northern, drained and rinsed
• Vegetable broth, about 6 cups give or take depending on how brothy you want it
• Spinach, 4 cups packed fresh leaves, or a handful more because why not
• Herbs, fresh or dried thyme and rosemary, small handful or 1 teaspoon each dried
• Olive oil, 2 tablespoons for cooking and general deliciousness
• Salt, to taste
• Pepper, to taste

Tip: If you use spicy Italian sausage you get a little heat without trying. If you want this to be vegan skip the sausage and add a splash of smoked paprika for umami.

Step-by-Step Instructions

1. In a large pot, heat olive oil over medium heat. Get it warm but not smoking.
2. Add chopped onion, carrots, and celery; sauté until softened. Stir now and then so nothing gets dramatic.
3. Add minced garlic and Italian sausage; cook until the sausage is browned. Break it up as it cooks.
4. Stir in the herbs, and then add the canned white beans and vegetable broth. Give the pot a friendly stir.
5. Bring to a simmer and let cook for about 20 minutes, allowing flavors to meld. You can peep at it occasionally.
6. Stir in fresh spinach just before serving, cooking until wilted. It collapses fast so do this last.
7. Season with salt and pepper to taste. Taste and adjust like a chef who knows what they are doing.
8. Serve hot and enjoy! Ladle into bowls, garnish if you care, and dive in.

Common Mistakes to Avoid

• Overcrowding the pot when browning sausage. Crowd it and you steam it instead of browning it. Brown it and the flavor shows up.
• Skipping the garlic step until the end. Add garlic early enough to get fragrant but not late enough to be raw. Nobody likes raw garlic surprises.
• Not rinsing canned beans. The brine can mess with seasoning and texture. Rinse them and thank yourself later.
• Adding spinach too soon. It will turn into mushy sadness. Add it at the last minute.
• Underseasoning. Beans and broth need coaxing. Taste frequently and salt gradually.
• Letting the soup boil hard. A gentle simmer gets flavors to mingle without making the sausage sad.

Alternatives & Substitutions

If you are out of Italian sausage try ground turkey or chicken for a lighter version. No meat at all No problem. Use smoked paprika and a splash of soy sauce for depth.

Cannellini beans are classic but great northern beans work perfectly too. Want a creamier texture Mash some beans against the pot sides with your spoon. Instant velvety texture No heavy cream required.

No spinach Replace with kale or chard. Tougher greens need a couple extra minutes to soften. Or stir in a handful of arugula just before serving for peppery vibes.

Out of vegetable broth Use chicken broth if you are not keeping it vegan. Water with a bouillon cube also works in a pinch. If you want another take on beans and greens check out my favorite spinach and white bean soup spin for ideas about ratios and seasoning. IMO that one is a cool cousin to this soup.

If dairy is your jam add a generous shaving of Parmesan to the top. It melts into the soup and suddenly you are fancy.

FAQ

Q Why does my soup taste flat sometimes
A Did you salt it? Salt is the unsung hero. Add it gradually and taste as you go. Also browning the sausage properly adds a big flavor boost so dont skip that step.

Q Can I use dried beans instead of canned
A Sure, but cook them first. Soak overnight and simmer until tender before adding. That means extra planning but nice texture and less sodium if you want control.

Q How long will leftovers last
A In the fridge the soup keeps for 3 to 4 days. In the freezer it stays good for about 2 to 3 months. Cool it before freezing and use freezer friendly containers.

Q Can I make this gluten free
A Absolutely. All the ingredients here are naturally gluten free unless your sausage has fillers. Check the label or use fresh sausage links you trust.

Q Is this recipe spicy
A Only if you use spicy sausage. Want it spicier Add red pepper flakes when you add the herbs. Want it milder Use sweet Italian sausage or a mild ground meat.

Q What if I do not have fresh herbs
A Dried herbs work fine Use about a third of the amount of dried herbs compared to fresh. So go easy and adjust after simmering.

Q Can I use frozen spinach
A Yes, but thaw and squeeze out excess water before adding. Frozen spinach can water down the soup if you toss it in frozen.

Final Thoughts

You made it This soup is simple, soulful, and surprisingly versatile. It handles improvisation like a champ so feel free to experiment. Make a big pot, share with someone, or hoard it like a comfort food bandit. Youve earned warm bowls and compliments that may or may not be sincere.

Now go impress someone or yourself with your new kitchen flex. You got this.

Tuscan White Bean Soup

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• Author: admin
• Total Time: 45
• Yield: 6 servings 1x
• Diet: None

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Description

A cozy and forgiving Tuscan white bean soup, perfect for warming up on chilly nights.

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Ingredients

Scale 1x2x3x

• 1 pound Italian sausage, casings removed if using links
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, diced
• 3 to 4 cloves garlic, minced
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 6 cups vegetable broth (adjust for desired brothiness)
• 4 cups packed fresh spinach
• 1 teaspoon fresh or dried thyme
• 1 teaspoon fresh or dried rosemary
• 2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste

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Instructions

1. In a large pot, heat olive oil over medium heat until warm but not smoking.
2. Add chopped onion, carrots, and celery; sauté until softened, stirring occasionally.
3. Add minced garlic and Italian sausage; cook until the sausage is browned, breaking it up as it cooks.
4. Stir in the herbs, then add the canned white beans and vegetable broth; stir to combine.
5. Bring to a simmer and let cook for about 20 minutes to allow the flavors to meld.
6. Stir in the fresh spinach just before serving, cooking until wilted.
7. Season with salt and pepper to taste, then ladle into bowls and serve hot.

Notes

If using spicy Italian sausage, you can add some heat. For a vegan version, skip the sausage and add smoked paprika for umami.

• Prep Time: 15
• Cook Time: 30
• Category: Soup
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 40mg

Keywords: soup, white bean, Tuscan, Italian recipe, cozy meal