why make this recipe
This Tuscan White Bean Soup is warm, simple, and full of flavor. It uses easy ingredients you can find at any store. If you like hearty, comforting bowls, try it like other filling soups such as bacon cheddar gnocchi soup for a similar cozy meal.
introduction
This soup blends white beans, sausage, vegetables, and greens for a tasty one-pot meal. You cook in one pot and the flavors build as it simmers. If you want a lighter choice to pair with it, consider a smooth cauliflower soup on the side.
how to make Tuscan White Bean Soup
Brown the sausage first to add flavor. Then sweat the onion, carrots, and celery until soft. Add garlic, beans, broth, and tomatoes, and let the pot simmer so the tastes mix. At the end, stir in fresh spinach so it wilts but stays bright. Follow the detailed steps in Directions below.
Ingredients :
- 1 pound Italian sausage
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil
Directions :
- In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned.
- Add the onion, carrots, and celery, cooking until the vegetables are softened.
- Stir in the garlic and cook for an additional minute.
- Add the white beans, broth, and diced tomatoes. Season with oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Stir in the fresh spinach and cook until wilted.
- Serve hot, and enjoy the leftovers for an even better flavor!
how to serve Tuscan White Bean Soup
Serve the soup hot in deep bowls. Add a drizzle of olive oil and a grind of black pepper on top. A slice of crusty bread fits well. For a rich side, serve it with a baked potato style soup like the copycat Outback potato soup for a filling meal.
how to store Tuscan White Bean Soup
Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat on the stove until hot.
tips to make Tuscan White Bean Soup
- Brown the sausage well for deeper flavor.
- Use canned white beans for speed, or use cooked dried beans for a softer texture.
- If you want a creamier soup, mash some beans against the pot side while simmering.
- Add greens at the end so they stay bright and not overcooked.
- For more mushroom flavor with dairy notes, try pairing ideas like cottage cheese mushroom soup as a side or starter.
variation (if any)
- Make it vegetarian: skip the sausage and add a splash of smoked paprika.
- Make it spicy: add red pepper flakes or a chopped jalapeño with the onions.
- Make it creamy: stir in a half cup of cream or blend some beans until smooth and return to the pot.
FAQs
Q: Can I use ground turkey instead of Italian sausage?
A: Yes. Ground turkey works. You may want to add a bit of Italian seasoning for more flavor.
Q: Can I use dried beans instead of canned?
A: Yes. Soak and cook the dried beans first. Use about 1.5 cups cooked beans to match one 15 oz can.
Q: How long does the soup last in the fridge?
A: It keeps well for up to 4 days in an airtight container.
Q: Can I make this in a slow cooker?
A: Yes. Brown the sausage and sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 4–6 hours.
Q: Is this soup freezer friendly?
A: Yes. Freeze in portions for up to 3 months. Reheat gently on the stove.
Tuscan White Bean Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned.
- Add the onion, carrots, and celery, cooking until the vegetables are softened.
- Stir in the garlic and cook for an additional minute.
- Add the white beans, broth, and diced tomatoes. Season with oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Stir in the fresh spinach and cook until wilted.
- Serve hot, and enjoy the leftovers for an even better flavor!