Tuscan White Bean Soup

Tuscan White Bean Soup

Author: Sara Smith Prep Time: 15
Cook Time: 30 Total Time: 45
Yield: 6 servings Category: LUNCH Cuisine: Italian Diet: None

Ingredients

  • 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

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