Tuscan White Bean Soup
A cozy, filling soup made with pantry beans, fresh vegetables, and Italian sausage, perfect for a family meal.
Ingredients
Main Ingredients
- 1 lb Italian sausage Use mild or spicy according to preference.
- 1 large onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 cups fresh spinach
- Salt and pepper to taste
- 1 splash Olive oil for cooking
Instructions
Cooking Process
- In a large pot, heat a splash of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon.
- Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the broth. Add the drained white beans, thyme, oregano, salt, and pepper. Bring the soup to a boil.
- Reduce the heat and let the soup simmer for 20–25 minutes so the flavors meld.
- Stir in the fresh spinach just before serving and cook until wilted.
- Taste and adjust salt and pepper as needed. Serve hot.
Notes
Cool the soup to room temperature, then store in airtight containers. Refrigerate for up to 4 days. Freeze for up to 3 months. Freshen with a splash of broth when reheating. Brown the sausage well for added flavor.