Description
A cozy and forgiving Tuscan white bean soup, perfect for warming up on chilly nights.
Ingredients
Scale
- 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
Instructions
- In a large pot, heat olive oil over medium heat until warm but not smoking.
- Add chopped onion, carrots, and celery; sauté until softened, stirring occasionally.
- Add minced garlic and Italian sausage; cook until the sausage is browned, breaking it up as it cooks.
- Stir in the herbs, then add the canned white beans and vegetable broth; stir to combine.
- Bring to a simmer and let cook for about 20 minutes to allow the flavors to meld.
- Stir in the fresh spinach just before serving, cooking until wilted.
- 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