Tuscan White Bean Soup
Directions
- 1Remove the casings from the sausages and cut into pieces. Dice the onion, mince the garlic cloves and chop the celery stalks. Peel and cut the carrots into half-moons. Peel and cube the potato.
- 2Heat the oil in a large pot over medium high heat. Add onion, garlic, celery stalks and carrots. Cook for 3 minutes. Add sausages and cook until brown. Add pepper, thyme, and oregano. Stir in tomato paste.
- 3Pour in chicken broth. Add potato and beans. Cover and simmer.
- 4Add cream and spinach. Simmer, uncovered. Taste and adjust salt.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic clove, minced
- 2 celery stalk, chopped
- 2 carrot, peeled and cut into half-moons
- 1.1 pounds italian sausage, casing removed
- 1 tsp black pepper, coarsely ground
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tbsp tomato paste
- 5 cups chicken broth
- 1 white potato, peeled and cubed
- 2 can white beans
- 3/4 cup cooking cream
- 2 cups spinach
Equipment
large pot
Tips
- Swap sausage for mushrooms for a vegetarian version.
- Add greens like kale or spinach; kale is a valid spinach substitute.
- Use cannellini or Great Northern beans; navy beans make the broth extra creamy but break down faster.
- Dried beans (1 1/2 cups) can be used if soaked overnight and simmered until tender, though it will add cooking time.
- Use sweet or spicy Italian sausage, or swap in chicken sausage, pork, chicken, or turkey.
- Make it heartier by stirring in grains like barley, quinoa, white rice, or small pasta like risoni.
- Serve with crusty bread, garlic bread, focaccia, cheesy toast, or bruschetta.
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