Introduction
Remember those chilly evenings, the ones where you just crave something warm, comforting, and utterly delicious to wrap your hands around? This Tuscan White Bean Soup is exactly that feeling in a bowl. It’s like a warm hug on a crisp autumn day, a bowl full of sunshine even when the weather outside isn’t cooperating. And the best part? It’s unbelievably simple to whip up, making it perfect for those busy weeknights when you want something truly special without spending hours in the kitchen.
Why You’ll Love This Recipe
- Fast: Dinner on the table in under an hour!
- Easy: Simple steps that anyone can follow.
- Giftable: Makes a wonderful take-along meal for friends or family.
- Crowd-pleasing: A hearty and flavorful soup that everyone devours.
Ingredients
Gathering your ingredients is the first step to soup-er success! Here’s what you’ll need:
- 1 pound mild sausage: This is the flavor backbone! I love a good mild Italian sausage for this, but feel free to explore.
- 2 (15.5 ounce) cans Great Northern beans, rinsed and drained: These creamy white beans are the heart of our soup, making it wonderfully hearty.
- 2 cups fresh baby spinach: A little pop of green and a boost of freshness. It wilts right in, so no need to overthink it!
- 2 large carrots, diced: For a touch of sweetness and lovely color.
- 3 celery ribs, diced: The classic mirepoix trio – these add incredible depth.
- 2 teaspoons minced garlic: Because is anything truly delicious without garlic? I think not!
- 1 bunch fresh parsley, chopped: For a bright, fresh garnish that just screams “Tuscan!”
- 1 large yellow onion, diced (about 1 ½ cups): The sweet foundation for so many amazing dishes.
- 4 cups chicken broth: Use a good quality broth for the best flavor.
- 1 tablespoon tomato paste: This little powerhouse adds a rich, savory note.
- ½ teaspoon ground black pepper: To add a little zip.
- 1 teaspoon Italian seasoning: A blend of those classic Mediterranean herbs we all love.
- ½ teaspoon red pepper flakes: Just a hint of warmth, but you can add more if you like a little spice!
- ½ cup heavy whipping cream: This is our secret to achieving that luscious, creamy texture.
How to Make It
Alright, let’s get cooking! This soup comes together so easily, you’ll be amazed.
- Brown the Sausage: Grab a big pot or a Dutch oven and set it over medium-high heat. Add your mild sausage and cook it up until it’s nicely browned. Once it’s done, drain off any excess grease. We want delicious flavor, not a greasy soup!
- Soften the Veggies: Now, toss in your diced onion, carrots, and celery right into the pot with the sausage. Let them cook and soften up for about 5-7 minutes. You’re looking for them to be tender but not mushy.
- Fragrant Garlic Time: Stir in your minced garlic. Cook for just about 1 minute more, until you can smell that wonderful garlicky aroma. Be careful not to burn it!
- Simmer and Meld: Add the rinsed and drained Great Northern beans, chicken broth, tomato paste, Italian seasoning, black pepper, and those red pepper flakes. Give everything a good stir. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes. This is where all those lovely flavors get to know each other and meld beautifully.
- Wilt the Greens: Uncover the pot and stir in your fresh baby spinach. It looks like a lot, but it will wilt down in just 2-3 minutes. You’ll see it transform into tender, vibrant green goodness.
- Creamy Finish: Take the pot off the heat. Now for the magic! Stir in the heavy whipping cream until everything is beautifully combined and wonderfully creamy. This step makes it feel so luxurious and comforting.
- Garnish and Serve: Ladle your delicious Tuscan White Bean Soup into bowls and sprinkle generously with your chopped fresh parsley. It’s ready to be enjoyed!
Substitutions & Additions
This recipe is fantastic as is, but feel free to get creative! Here are a few ideas:
- Protein Swap: No sausage? No problem! You could use crumbled Italian chicken sausage, ground turkey, or even leave the meat out for a vegetarian delight. If going vegetarian, a good vegetable broth is key!
- Bean Variety: Cannellini beans are another excellent choice if Great Northern beans aren’t your favorite or if you can’t find them.
- Veggie Boost: Feel free to add other hardy vegetables like diced zucchini, bell peppers, or even some chopped kale along with the spinach.
- Spice it Up: If you’re a true heat-seeker, add a pinch more red pepper flakes or even a dash of your favorite hot sauce before serving.
- Herbal Notes: A sprig of fresh rosemary or thyme added during the simmer stage can add another layer of amazing flavor.
Tips for Success
Here are a few little tricks I’ve learned that can help make this soup even more amazing:
- Don’t Skip Draining the Sausage: Draining the excess grease from the sausage is important for a cleaner, less oily soup.
- Rinse Your Beans: Rinsing canned beans removes some of the starchy liquid and excess sodium, which I find makes a big difference in the final flavor.
- Taste and Adjust: Always taste your soup before serving! You might want a little more salt, pepper, or even a squeeze of lemon to brighten things up.
- Prep Ahead: You can dice all your vegetables (onion, carrots, celery) a day in advance and store them in an airtight container in the refrigerator. This will save you even more time on cooking day! The soup also tastes even better the next day as the flavors have more time to meld.
How to Store It
Leftovers are the best! Once the soup has cooled completely, store it in an airtight container in the refrigerator. It should keep well for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat or in the microwave. You might need to add a splash more broth or cream to get it back to your desired consistency.
FAQs
Got questions? I’ve got answers!
Can I make this soup vegetarian or vegan?
Absolutely! To make it vegetarian, simply omit the sausage and use vegetable broth. For a vegan version, use vegetable broth and a plant-based sausage alternative, or skip the sausage altogether and perhaps add some smoked paprika for a smoky flavor. You’ll also want to omit the heavy cream or use a dairy-free alternative like unsweetened cashew cream or full-fat coconut milk (though coconut milk will add a slightly different flavor profile).
Can I freeze this soup?
Yes, you can freeze this Tuscan White Bean Soup! It freezes beautifully without the cream. Once cooled, portion it into freezer-safe containers or bags and freeze for up to 2-3 months. When you’re ready to eat, thaw it in the refrigerator overnight and then reheat it on the stovetop, stirring in the heavy cream at the end, just as you would with fresh leftovers.
Is it okay to use dried beans instead of canned?
Yes, you can! You’ll need about 1.5 cups of dried Great Northern beans. Soak them overnight (or use the quick-soak method) and then cook them until tender before adding them to the soup according to the recipe instructions. You’ll likely need a bit more broth as dried beans absorb more liquid.
How can I make this soup thicker if it’s too thin?
If your soup seems a bit too thin for your liking, you have a couple of options. You can mash some of the beans against the side of the pot with your spoon and stir them back into the soup – the starch will help thicken it. Alternatively, you can whisk a tablespoon of cornstarch or flour with a few tablespoons of cold water to create a slurry, then stir that into the simmering soup and cook for a few minutes until it thickens.
Cozy Tuscan White Bean Soup
Equipment
- Large pot or Dutch oven
Ingredients
Main ingredients
- 1 pound mild sausage mild Italian sausage recommended
- 2 (15.5 ounce) cans Great Northern beans rinsed and drained
- 2 cups fresh baby spinach
- 2 large carrots diced
- 3 celery ribs celery diced
- 2 teaspoons minced garlic
- 1 bunch fresh parsley chopped, for garnish
- 1 large yellow onion diced (about 1 ½ cups)
- 4 cups chicken broth good quality
- 1 tablespoon tomato paste
- 0.5 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes adjust to taste
- 0.5 cup heavy whipping cream
Instructions
- Brown the Sausage: Grab a big pot or a Dutch oven and set it over medium-high heat. Add your mild sausage and cook it up until it's nicely browned. Once it's done, drain off any excess grease. We want delicious flavor, not a greasy soup!1 pound mild sausage
- Soften the Veggies: Now, toss in your diced onion, carrots, and celery right into the pot with the sausage. Let them cook and soften up for about 5-7 minutes. You're looking for them to be tender but not mushy.1 pound mild sausage
- Fragrant Garlic Time: Stir in your minced garlic. Cook for just about 1 minute more, until you can smell that wonderful garlicky aroma. Be careful not to burn it!1 pound mild sausage
- Simmer and Meld: Add the rinsed and drained Great Northern beans, chicken broth, tomato paste, Italian seasoning, black pepper, and those red pepper flakes. Give everything a good stir. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes. This is where all those lovely flavors get to know each other and meld beautifully.1 pound mild sausage
- Wilt the Greens: Uncover the pot and stir in your fresh baby spinach. It looks like a lot, but it will wilt down in just 2-3 minutes. You'll see it transform into tender, vibrant green goodness.1 pound mild sausage
- Creamy Finish: Take the pot off the heat. Now for the magic! Stir in the heavy whipping cream until everything is beautifully combined and wonderfully creamy. This step makes it feel so luxurious and comforting.1 pound mild sausage
- Garnish and Serve: Ladle your delicious Tuscan White Bean Soup into bowls and sprinkle generously with your chopped fresh parsley. It’s ready to be enjoyed!1 pound mild sausage