Tuscan White Bean and Sausage Soup

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Difficulty:

Easy

Prep Time:

10 Minutes

Cook Time:

60 Minutes

Total Time:

70 Minutes

Pairs well with...

Ingredients

2 tablespoons olive oil
1 pound Italian sausage (casings removed)
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
2 cans (15 ounces each) cannellini beans, drained and rinsed
6 cups chicken broth
1 cup water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon crushed red pepper flakes (optional)
2 cups fresh spinach, chopped
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving

1Step 1

Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.

Cook the Sausage: Add the Italian sausage, breaking it apart with a spoon, until browned (about 5-7 minutes). Make sure to remove the casings before cooking.

2Step 2

Sauté the Vegetables: Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables begin to soften, about 5-6 minutes. Season with a pinch of salt and black pepper.

3Step 3

Add Beans and Broth: Stir in the cannellini beans, chicken broth, water, thyme, rosemary, bay leaf, and crushed red pepper flakes (if using). Bring to a gentle boil.

4Step 4

Simmer the Soup: Reduce the heat and let the soup simmer for 45 minutes to 1 hour, stirring occasionally, allowing the flavors to meld and the broth to develop richness.