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.
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.