Tuscan White Bean Soup is a delectable medley of Italian sausage, cannellini beans, tomatoes, onions, celery, carrots, and spinach in a perfectly seasoned broth.
Course main meal soup, Soup
Cuisine Italian, Tuscan
Keyword homemade white bean soup, how do you make white bean soup, how to make white bean soup, tuscan white bean soup recipe, what to serve with tuscan white bean soup, white bean soup recipe
2(15-ounce) cancannellini beans, drained and rinsed
4cupsbaby spinach
¼cupheavy cream
salt to taste
freshly ground black pepper to taste
chopped fresh parsleyfor garnish
Instructions
In a large Dutch oven or heavy stockpot, brown the Italian sausage over medium heat. Halfway through the browning process, add the chopped onions, carrots, and celery. Cook until the sausage is brown and the onions and celery are soft.
Reduce the heat to low and add the garlic, Italian seasoning, marjoram, and cayenne pepper. Cook for 1 minute while stirring.
Stir in the chicken broth, diced tomatoes, and cannellini beans. Simmer for 15 minutes. Turn the heat as low as it goes and stir in the spinach and cream and cook just until the spinach wilts.
Remove 2 cups of soup and puree it with an immersion or stand blender. Return it to the pot. Season with salt the fresh ground black pepper to taste. Garnish with chopped fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
See above for freezing instructions.
If using a stand blender, remove the center cap to let steam escape. Not doing so can result in injury,