Tuscan-Style White Bean Soup

Why make this recipe

Tuscan White Bean Soup is a warm, comforting dish that brings the flavors of Italy right into your home. This recipe is not only delicious but also healthy and easy to make. Packed with vegetables, protein, and fiber, this soup is perfect for a hearty meal that will satisfy your cravings. Plus, it’s great for chilly days or when you need something quick and filling.

How to make Tuscan White Bean Soup

Ingredients:

• 1 pound Italian sausage
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 tablespoon olive oil

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add the Italian sausage and cook until browned.
3. Stir in the onion, carrots, and celery; cook until the vegetables are tender, about 5-7 minutes.
4. Add garlic, thyme, and oregano; cook for 1 minute until fragrant.
5. Pour in the broth and add the white beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in the fresh spinach and cook until wilted.
7. Season with salt and pepper to taste.
8. Serve warm, and enjoy!

How to serve Tuscan White Bean Soup

Serve the Tuscan White Bean Soup hot in bowls. You can garnish it with a sprinkle of fresh herbs, a drizzle of olive oil, or grated Parmesan cheese if you like. This soup pairs well with crusty bread or a fresh salad for a complete meal.

How to store Tuscan White Bean Soup

To store your leftover soup, let it cool completely, then transfer it to an airtight container. The soup can be kept in the refrigerator for up to 3 days. You can also freeze it for longer storage, up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.

Tips to make Tuscan White Bean Soup

• For a vegetarian version, skip the sausage and use vegetable broth.
• Feel free to add other vegetables you have on hand, like zucchini or kale.
• Adjust the herbs to your taste; fresh herbs can be used for a brighter flavor.
• If you like a spicier soup, add some red pepper flakes when cooking the sausage.

Variation

You can easily modify this soup by adding diced tomatoes for a little acidity or switching up the beans to kidney or black beans. Adding some lemon juice or zest right before serving can also brighten the flavors of the soup.

FAQs

1. Can I use dried beans instead of canned?
Yes, you can use dried beans. Just remember to soak and cook them beforehand, as they take longer to prepare.

2. Is this soup gluten-free?
Yes, as long as you use gluten-free sausage and broth, this soup can be gluten-free.

3. How do I make it last longer in the fridge?
Make sure to store the soup in airtight containers and only reheat what you plan to eat to keep it fresh longer.

Tuscan White Bean Soup

A warm and comforting soup that brings the flavors of Italy to your table, packed with vegetables and protein, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 350 kcal

Ingredients

  

Meat and Protein

• 1 pound Italian sausage Use either mild or spicy according to your preference.

Vegetables

• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach Can substitute with kale or other leafy greens.

Broth and Beans

• 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian version.
• 2 cans (15 ounces each) white beans, drained and rinsed Any white bean can be used, like cannellini or navy beans.

Herbs and Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil For cooking the sausage.

Instructions

 

Preparation

• In a large pot, heat olive oil over medium heat.
• Add the Italian sausage and cook until browned.
• Stir in the onion, carrots, and celery; cook until the vegetables are tender, about 5-7 minutes.
• Add garlic, thyme, and oregano; cook for 1 minute until fragrant.

Cooking

• Pour in the broth and add the white beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Stir in the fresh spinach and cook until wilted.
• Season with salt and pepper to taste.

Serving

• Serve warm, and enjoy! You can garnish with fresh herbs, olive oil, or Parmesan cheese.

Notes

Store leftover soup in an airtight container. It can be kept in the refrigerator for 3 days or frozen for 3 months.

Keyword Bean Soup, Comfort Food, Healthy Soup, Italian Soup, Tuscan White Bean Soup