Tuscan White Bean Soup

why make this recipe

This Tuscan White Bean Soup is warm, cheap, and full of flavor. It cooks in one pot and feeds a family. The soup uses simple store items and fresh spinach for color. If you like warm white bean recipes, also try a creamy white lasagna soup recipe for another easy bowl.

introduction

This soup mixes Italian sausage, white beans, and spinach. It tastes rich and feels homey. You can make it on a weeknight or for guests. The recipe uses pantry beans and basic herbs. It keeps well and is easy to change.

how to make Tuscan White Bean Soup

Heat a large pot and brown the sausage. Add onion, carrots, and celery and cook until soft. Stir in garlic for one minute. Pour in the broth, add beans and herbs, and simmer. Finish by stirring in fresh spinach until it wilts.

For a low-carb twist on this idea, see a hearty keto Tuscan soup.

Ingredients :

• 1 pound Italian sausage
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cups fresh spinach
• Salt and pepper to taste
• Olive oil

Directions :

1. In a large pot, heat olive oil over medium heat.
2. Add Italian sausage and cook until browned.
3. Stir in onion, carrots, and celery; cook until vegetables are tender.
4. Add garlic and cook for another minute.
5. Pour in the broth and bring to a boil.
6. Add the white beans, oregano, thyme, salt, and pepper.
7. Reduce heat and let simmer for 20-30 minutes.
8. Add fresh spinach just before serving and stir until wilted.

how to serve Tuscan White Bean Soup

Ladle the soup into bowls while hot. Top with a drizzle of olive oil or a grind of black pepper. Serve with crusty bread or a simple green salad. You can also pair it with an Italian penicillin soup healing bowl style side for a heartier meal.

how to store Tuscan White Bean Soup

Cool the soup to room temperature before storing. Put it in airtight containers. Keep in the fridge for up to 4 days. For longer storage, freeze in meal-size containers for up to 3 months. Thaw in the fridge and reheat on the stove until hot.

tips to make Tuscan White Bean Soup

• Brown the sausage well for more flavor.
• Use low-sodium broth if you watch salt, then add salt to taste.
• Rinse canned beans to remove extra salt and starch.
• Add spinach at the end so it stays bright and fresh.
• Stir gently to avoid mashing the beans too much.

variation (if any)

• Use ground turkey or chicken instead of Italian sausage for a milder taste.
• Add chopped kale instead of spinach for a heartier leaf.
• Blend half the beans for a creamier texture without cream.
• Add a splash of lemon juice or vinegar at the end to brighten the flavors.

FAQs

Q: Can I use dried beans instead of canned?
A: Yes. Soak and cook them first, or use pressure cooker directions. Add cooked beans in place of canned ones.

Q: Is this soup spicy?
A: It depends on the sausage. Use sweet Italian sausage for mild soup or hot sausage for spice.

Q: Can I make this vegetarian?
A: Yes. Skip the sausage and use olive oil and extra vegetables or a plant-based sausage and vegetable broth.

Q: Can I add pasta to the soup?
A: Yes. Add small pasta like ditalini near the end and cook until tender. You may need extra broth.

Q: How do I reheat frozen soup?
A: Thaw in the fridge overnight and warm on the stove over medium heat until hot.

Conclusion

This simple Tuscan White Bean Soup is quick, filling, and flexible. For another take and ideas you can try a detailed guide at Best Tuscan White Bean Soup – Eat With Clarity, or compare a home-style version at Tuscan White Bean Soup – I Am Homesteader.

Tuscan White Bean Soup

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• Author: lamharmalmehdi25
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

This warm and flavorful Tuscan White Bean Soup is perfect for a family meal, utilizing simple ingredients and fresh spinach.

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Ingredients

• 1 pound Italian sausage
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cups fresh spinach
• Salt and pepper to taste
• Olive oil

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Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add Italian sausage and cook until browned.
3. Stir in onion, carrots, and celery; cook until vegetables are tender.
4. Add garlic and cook for another minute.
5. Pour in the broth and bring to a boil.
6. Add the white beans, oregano, thyme, salt, and pepper.
7. Reduce heat and let simmer for 20-30 minutes.
8. Add fresh spinach just before serving and stir until wilted.

Notes

For a heartier version, use ground turkey or chicken instead of Italian sausage. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 20g
• Cholesterol: 50mg

Keywords: soup, Tuscan, white beans, Italian, comfort food