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The Ultimate Comfort: A Deep Dive into Our Hearty Tuscan White Bean Soup

The Ultimate Comfort: A Deep Dive into Our Hearty Tuscan White Bean Soup
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Bring the flavors of the Italian countryside right to your kitchen with this Tuscan White Bean Soup — a hearty, one-pot wonder bursting with savory sausage, creamy beans, tender veggies, and fragrant herbs. Every spoonful is rich, comforting, and deeply satisfying. Plus, it tastes even better the next day as the flavors meld together beautifully.

Ingredients

Scale

  • 1 lb mild Italian sausage

  • 1 large yellow onion, diced (about 1½ cups)

  • 3 celery ribs, diced

  • 2 large carrots, sliced into rounds

  • 2 tsp garlic, minced

  • 1 tbsp tomato paste

  • 1 tsp Italian seasoning

  • ½ tsp crushed red pepper flakes

  • ½ tsp ground black pepper

  • 4 cups (32 oz) chicken broth

  • 2 cans (15.5 oz each) Great Northern beans, drained & rinsed

  • 2 cups (60 g) fresh baby spinach

  • ½ cup (120 ml) heavy whipping cream

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Sausage: In a large Dutch oven, cook the sausage over medium-high heat until browned (10–15 minutes), breaking it up as it cooks.

  2. Add Veggies: Lower heat to medium. Add onion, celery, and carrots. Cook 3–5 minutes until onions soften. Add garlic and cook 1 minute more.

  3. Build the Flavor: Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix well.

  4. Simmer the Soup: Add chicken broth and beans. Bring to a gentle simmer for 6–7 minutes until the veggies are tender.

  5. Finish Creamy: Stir in heavy cream and spinach. Cook until spinach wilts and soup is creamy (about 5 minutes).

  6. Serve: Ladle into bowls, top with fresh parsley, and enjoy warm with crusty bread or Parmesan shavings.

Notes

  1. Cook the Sausage: In a large Dutch oven, cook the sausage over medium-high heat until browned (10–15 minutes), breaking it up as it cooks.

  2. Add Veggies: Lower heat to medium. Add onion, celery, and carrots. Cook 3–5 minutes until onions soften. Add garlic and cook 1 minute more.

  3. Build the Flavor: Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix well.

  4. Simmer the Soup: Add chicken broth and beans. Bring to a gentle simmer for 6–7 minutes until the veggies are tender.

  5. Finish Creamy: Stir in heavy cream and spinach. Cook until spinach wilts and soup is creamy (about 5 minutes).

  6. Serve: Ladle into bowls, top with fresh parsley, and enjoy warm with crusty bread or Parmesan shavings.

Nutrition

Find it online: https://biteseason.com/the-ultimate-comfort-a-deep-dive-into-our-hearty-tuscan-white-bean-soup/