Creamy Tuscan White Bean Soup
A rich and comforting Tuscan white bean soup made with tender cannellini beans, savory sausage, aromatic vegetables, fresh herbs, and a creamy broth. This hearty Italian-inspired soup delivers rustic flavor with a silky texture, perfect for cozy dinners or elegant starters.
Equipment
- Large Dutch oven or soup pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
- Immersion blender (or countertop blender)
- Ladle
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 ounces sausage
- 1 small yellow onion diced
- 2 medium carrots sliced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon crushed red pepper flakes
- 3 cans 15 ounces each cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach or chopped kale
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
- Extra olive oil for drizzling
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add sausage and cook until browned and slightly crispy.
- Stir in onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add minced garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
- Add cannellini beans and chicken broth. Stir well to combine. Bring the soup to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Using an immersion blender, blend part of the soup directly in the pot until slightly thickened. Alternatively, transfer about one-third of the soup to a blender, blend until smooth, and return to the pot.
- Stir in heavy cream and fresh spinach or kale. Simmer for 3-5 minutes until greens are wilted. Season with salt and black pepper to taste.
- Remove from heat and let rest for 10 minutes before serving. Garnish with fresh parsley and a drizzle of olive oil before serving.
Notes
Nutritional Information (Approximate per serving)
- Calories: 420
- Protein: 14g
- Carbohydrates: 28g
- Fat: 28g
- Fiber: 8g
- Sodium: 780mg
