Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound sweet Italian sausage; 2 tablespoons butter (sub olive oil); 2-3 teaspoons garlic, minced; 1 small yellow onion, minced (sub shallot); 3/4 cup celery, thinly sliced; 4 cups chicken broth; 1/2 – 1 cup heavy cream OR unsweetened Nutpods creamer; 1/2 cup white wine; 1 teaspoon lemon zest; 2-3 sprigs fresh thyme; (2) 15oz cans cannellini beans, drained; 1 russet potato, cubed; 1/4 cup sun-dried tomatoes, chopped; 1 1/2 teaspoons Italian seasoning; (optional) pinch red pepper flakes; 1 bay leaf; 1 parmesan rind; 1/2 teaspoon kosher salt, more to taste; 1/8 teaspoon ground black pepper; 2 handfuls fresh baby spinach; for serving: shaved parmesan cheese and crusty bread for dipping (reg. or gluten-free)

Description

Tuscan White Bean Soup – a flavorful, homemade tuscan white bean soup recipe that is perfect for cold weather! So delicious!

Ingredients

Scale

1 pound sweet Italian sausage
2 tablespoons butter (sub olive oil)
2–3 teaspoons garlic, minced
1 small yellow onion, minced (sub shallot)
3/4 cup celery, thinly sliced
4 cups chicken broth
1/2 – 1 cup heavy cream OR unsweetened Nutpods creamer
1/2 cup white wine
1 teaspoon lemon zest
2–3 sprigs fresh thyme
(2) 15oz cans cannellini beans, drained
1 russet potato, cubed
1/4 cup sun-dried tomatoes, chopped
1 1/2 teaspoons Italian seasoning
(optional) pinch red pepper flakes
1 bay leaf
1 parmesan rind
1/2 teaspoon kosher salt, more to taste
1/8 teaspoon ground black pepper
2 handfuls fresh baby spinach
for serving: shaved parmesan cheese and crusty bread for dipping (reg. or gluten-free)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large Dutch Oven to medium high heat. Add sausage and move around pan until cooked through. Add butter and let melt. Add garlic, onion and celery. Move around pan until garlic become fragrant and the onions and celery soften, approx. 2-3 minutes.
Add broth, cream, wine, lemon zest, thyme, cannellini beans, potatoes, sun-dried tomatoes, Italian seasoning, red pepper flakes, bay leaf, parmesan rind, salt and pepper. Stir to combine.
Simmer and then cover 20-30 minutes. Add spinach and stir to combine.
Taste and add any additional salt, red pepper flakes, as-desired.
Serve with shaved parmesan cheese and crusty bread for dipping.

Notes

Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Parmesan Rind: I always try and keep old parmesan rinds frozen until I can use them in soup like this – but, if I don’t have any I just buy a wedge of parmesan cheese, cut off the rind and use it in the soup and then shred the rest and use later for a different recipe!

Nutrition

Serving Size: 6 oz
Calories: 170
Sugar: 1.3 g
Sodium: 799 mg
Fat: 3.9 g
Carbohydrates: 23.6 g
Protein: 9.2 g
Cholesterol: 11 mg