Tuscan White Bean Soup
A comforting and hearty Tuscan White Bean Soup made with Italian sausage, vibrant vegetables, and white beans, perfect for chilly days.
Ingredients
Main ingredients
- 1 pound Italian sausage Substitute with turkey sausage for a healthier option.
- 1 unit onion, chopped
- 2 units carrots, chopped
- 2 units celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth Use vegetable broth for a vegetarian option.
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups fresh spinach Can substitute with kale.
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the Italian sausage and cook until browned, stirring occasionally.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables have softened, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in 4 cups of vegetable broth and bring it to a boil.
- Add the drained white beans, thyme, oregano, salt, and pepper. Reduce the heat and let it simmer for 20-25 minutes.
- Finally, add the fresh spinach, cooking until just wilted.
- Taste and adjust seasonings as necessary.
- Ladle into bowls and enjoy warm.
Notes
This soup stores well in an airtight container in the refrigerator for up to 5 days and can be frozen for up to 3 months. To enhance flavors, brown the sausage longer for added depth. Adjust herbs according to your preference.