Tuscan White Bean & Sausage Soup

20 mins
Serves 1
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Directions

  1. 1In a large pot, sauté your mirepoix (carrots, celery, and onion) in sun-dried tomato oil and season with salt, pepper, Italian seasoning, and Calabrian chillies.
  2. 2In a large pot, sauté your mirepoix (carrots, celery, and onion) in sun-dried tomato oil and season with salt, pepper, Italian seasoning, and Calabrian chillies.
  3. 3In a large pot, sauté your mirepoix (carrots, celery, and onion) in sun-dried tomato oil and season with salt, pepper, Italian seasoning, and Calabrian chillies.
  4. 4Add your preferred protein (Italian sausage), allow a nice crust to form, then flip and break it up with a wooden spoon.
  5. 5Add your preferred protein (Italian sausage), allow a nice crust to form, then flip and break it up with a wooden spoon.
  6. 6Add your preferred protein (Italian sausage), allow a nice crust to form, then flip and break it up with a wooden spoon.
  7. 7Add in fresh rosemary, thyme, and garlic; stir and then add in the tomato paste, letting it cook off in the pan a bit before incorporating with the rest.
  8. 8Add in fresh rosemary, thyme, and garlic; stir and then add in the tomato paste, letting it cook off in the pan a bit before incorporating with the rest.
  9. 9Add in fresh rosemary, thyme, and garlic; stir and then add in the tomato paste, letting it cook off in the pan a bit before incorporating with the rest.
  10. 10Deglaze the pan with white wine before adding in the beans and chicken broth, and then season with salt and pepper to taste.
  11. 11Deglaze the pan with white wine before adding in the beans and chicken broth, and then season with salt and pepper to taste.
  12. 12Deglaze the pan with white wine before adding in the beans and chicken broth, and then season with salt and pepper to taste.
  13. 13Bring to a boil, reduce heat, then add in a Parmesan rind and a bay leaf, cover and simmer for about 20 minutes.
  14. 14Bring to a boil, reduce heat, then add in a Parmesan rind and a bay leaf, cover and simmer for about 20 minutes.
  15. 15Bring to a boil, reduce heat, then add in a Parmesan rind and a bay leaf, cover and simmer for about 20 minutes.
  16. 16Remove the bay leaf, add in sun-dried tomatoes, Parmesan cheese, half and half, and spinach.
  17. 17Remove the bay leaf, add in sun-dried tomatoes, Parmesan cheese, half and half, and spinach.
  18. 18Remove the bay leaf, add in sun-dried tomatoes, Parmesan cheese, half and half, and spinach.
  19. 19Top with more Parmesan, black pepper, and finish with some lemon juice.
  20. 20Top with more Parmesan, black pepper, and finish with some lemon juice.
  21. 21Top with more Parmesan, black pepper, and finish with some lemon juice.

Ingredients

  • 1 lb Italian sausage
  • 1 lb Italian sausage
  • 1 lb Italian sausage
  • 1 medium onion, finely diced
  • 1 medium onion, finely diced
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 medium carrots, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 celery stalks, finely diced
  • 2 celery stalks, finely diced
  • 2 tsp Italian seasoning
  • 2 tsp Italian seasoning
  • 2 tsp Italian seasoning
  • 1 tsp Calabrian chili
  • 1 tsp Calabrian chili
  • 1 tsp Calabrian chili
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh rosemary, chopped
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 4 cups low-sodium chicken broth
  • 4 cups low-sodium chicken broth
  • 2 cans cannellini or Great Northern beans, drained and rinsed
  • 2 cans cannellini or Great Northern beans, drained and rinsed
  • 2 cans cannellini or Great Northern beans, drained and rinsed
  • Parmesan rind
  • Parmesan rind
  • Parmesan rind
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.5 cup sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes
  • 1 cup freshly grated Parmesan
  • 1 cup freshly grated Parmesan
  • 1 cup freshly grated Parmesan
  • 0.5 cup half and half or cream
  • 0.5 cup half and half or cream
  • 0.5 cup half and half or cream
  • 2 cups fresh spinach or kale
  • 2 cups fresh spinach or kale
  • 2 cups fresh spinach or kale
  • lemon juice
  • lemon juice
  • lemon juice
  • crusty bread
  • crusty bread
  • crusty bread
  • 1 tbsp sun-dried tomato oil
  • 1 tbsp sun-dried tomato oil
  • 1 tbsp sun-dried tomato oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

large potwooden spoonladlegrater