Tuscan White Bean Soup
A hearty and comforting soup featuring Italian sausage, creamy white beans, and fresh spinach, perfect for weeknight dinners or meal prep.
Ingredients
For the Soup
- 1 pound Italian sausage Use sweet or hot Italian sausage based on preference.
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Use low-sodium for best results.
- 2 cans (15 ounces each) white beans, drained and rinsed Cannellini or Great Northern are recommended.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups fresh spinach Add at the end to retain freshness.
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation
- Warm a large pot over medium heat and add a splash of olive oil.
- Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned.
- Add the chopped onion, diced carrots, and diced celery. Cook until the onion is translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer.
- Stir in the drained white beans, dried thyme, and oregano. Season with salt and pepper.
- Let the soup simmer uncovered for about 20 minutes to meld flavors.
- Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- Serve hot in bowls, with crusty bread or a sprinkle of grated Parmesan if desired.
Notes
Control the sausage fat to avoid a greasy broth. Use low-sodium broth and adjust salt at the end. This soup is great for leftovers and can be frozen for later use.