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Tuscan White Bean Soup

A warm and hearty soup made with Italian sausage, white beans, and fresh vegetables, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can white beans (cannellini or great northern), drained and rinsed
  • 1 lb Italian sausage (sweet or hot, casings removed)
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Olive oil for sautéing

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
  3. Stir in the garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
  4. Add the broth, white beans, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes, letting all those flavors meld together.
  5. Stir in the fresh spinach just before serving. Allow it to wilt, then serve hot.

Notes

This soup pairs beautifully with a crusty loaf of bread or a light salad on the side. Consider topping it with a drizzle of olive oil or a sprinkle of grated Parmesan for an extra layer of flavor. Leftovers can be stored for up to three days in the refrigerator.