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Tuscan White Bean Soup

A hearty and warming Tuscan White Bean Soup that's packed with protein and fiber, perfect for cozy nights in or family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 pound Italian sausage Use turkey or plant-based sausage for a lighter version.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable or chicken broth
  • 2 cans white beans, drained and rinsed (15 oz each)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 leaf bay leaf
  • 4 cups fresh spinach
  • Salt and pepper to taste
  • 2 tablespoons Olive oil For cooking

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add Italian sausage and cook until browned. Remove the sausage and set aside.
  3. In the same pot, add diced onion, carrots, and celery. Sauté until softened.
  4. Stir in minced garlic and cook for another minute until fragrant.
  5. Pour in the broth and add the drained white beans, thyme, oregano, bay leaf, and the cooked sausage.
  6. Bring to a boil, then reduce heat and let it simmer for 20-30 minutes.
  7. Add fresh spinach, cooking until wilted.
  8. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

For a stunning presentation, top with fresh herbs or grated Parmesan cheese. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. Reheat with a splash of broth if needed.