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–+ servings

Tuscan White Bean Soup

A quick and comforting Tuscan white bean soup featuring Italian sausage, creamy white beans, and fresh spinach, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage Choose sweet or mild for milder flavor; spicy for heat.
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2-3 cloves garlic, minced
  • 6 cups vegetable broth Use low-sodium if you plan to salt later.
  • 2 cans white beans (cannellini or great northern), drained and rinsed
  • 4 cups fresh spinach, rinsed
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste salt and black pepper

Method
 

Preparation
  1. Warm a splash of olive oil in a large pot over medium heat, ensuring the oil is shimmering but not smoking.
  2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6 to 8 minutes.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the Italian sausage, breaking it into pieces with a spoon. Cook until browned and cooked through, about 6 to 8 minutes.
Cooking
  1. Pour in the vegetable broth. Add the rinsed white beans, dried thyme, and bay leaf. Season lightly with salt and pepper. Bring the pot to a gentle boil.
  2. Reduce heat to low and let the soup simmer for about 20 minutes so flavors meld. Mash a cup of beans against the pot side to thicken if desired.
Finishing
  1. Just before serving, stir in the fresh spinach and cook until it wilts, about 1 to 2 minutes.
  2. Remove and discard the bay leaf. Adjust seasoning and serve hot.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 10gSugar: 3g

Notes

Serve with a drizzle of olive oil, black pepper, grated Parmesan, or toasted breadcrumbs. To save leftovers, cool quickly and refrigerate within two hours. Reheat gently to at least 165°F.

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