Tuscan White Bean Soup

A clear, simple recipe for a warm, hearty soup.

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introduction

This Tuscan White Bean Soup is warm, simple, and full of taste. It mixes cooked Italian sausage, soft vegetables, white beans, and fresh spinach in a light broth. The soup cooks fast and fills the kitchen with good smells.

why make this recipe

• It is easy to make with few steps.
• It uses pantry items like canned beans and broth.
• It is filling and works as a weeknight dinner.
• The soup is flexible: you can use chicken or vegetable broth and add more greens.

how to make Tuscan White Bean Soup

Make the soup in one pot. Brown the sausage first, then cook the vegetables in the same pot. Add garlic briefly, then pour in the broth. Add beans, herbs, and the cooked sausage. Simmer until the flavors blend. Stir in fresh spinach at the end so it wilts but stays bright.

Ingredients :

• 1 lb Italian sausage
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tsp dried Italian herbs
• 1 cup spinach, fresh
• Salt and pepper to taste
• Olive oil

Directions :

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned. Remove sausage and set aside.
2. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Add garlic and cook for another minute.
4. Stir in the broth and bring to a simmer.
5. Add the white beans, Italian herbs, and cooked sausage back to the pot. Simmer for 15-20 minutes.
6. Stir in the fresh spinach and cook until just wilted.
7. Season with salt and pepper to taste.
8. Serve hot.

how to serve Tuscan White Bean Soup

• Serve hot in bowls.
• Add a drizzle of olive oil or a sprinkle of grated Parmesan.
• Pair with crusty bread or a simple green salad.

how to store Tuscan White Bean Soup

• Cool the soup to room temperature.
• Store in airtight containers in the fridge for up to 4 days.
• Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove. Add a splash of broth if it becomes thick.

tips to make Tuscan White Bean Soup

• Brown the sausage well for more flavor.
• Rinse the canned beans to reduce sodium and improve texture.
• Taste and add salt at the end because the broth and sausage may already have salt.
• Use a potato masher to mash some beans in the pot if you want a thicker soup.
• Add a squeeze of lemon for brightness, if you like.

variation (if any)

• Use turkey or chicken sausage for a lighter version.
• Add chopped kale instead of spinach for a firmer green.
• Stir in a cup of cooked pasta or rice to make it heartier.
• For a vegetarian version, skip the sausage and add extra mushrooms or smoked tofu.

FAQs

Q: Can I use dry beans instead of canned?
A: Yes. Soak and cook the dry beans first, or use a pressure cooker. Use about 1 1/2 to 2 cups cooked beans to replace each 15 oz can.

Q: Can I make this soup in a slow cooker?
A: Yes. Brown the sausage and sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

Q: How can I make the soup spicier?
A: Use hot Italian sausage or add a pinch of red pepper flakes when you add the garlic.

Q: Is this soup good for meal prep?
A: Yes. It stores well in the fridge and freezes fine. Reheat and add fresh greens before serving.

Conclusion

For another take and more tips on making a great Tuscan white bean soup, see Best Tuscan White Bean Soup – Eat With Clarity.

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