On a chilly winter day, prepare a pot of this filling Tuscan White Bean Soup to keep cozy and warm. To make it vegetarian, simply leave out the sausage, or try my Mediterranean White Bean Soup recipe.
Tuscan White Bean Soup Recipe
Ingredients
1 tablespoon olive oil or garlic-infused olive oil
3 garlic cloves, minced (omit if using garlic-infused olive oil)
1/2 large onion, diced
4 medium carrots, peeled and sliced
2 celery stalks, diced
1 pound ground Italian sausage
2 teaspoons Italian seasoning (or make your own with dried oregano, basil, thyme, rosemary, marjoram, parsley, red pepper flakes and garlic powder)
5 cups chicken or vegetable broth
3 cups or 2 15-ounce cans cannellini beans, drained and rinsed
2 tablespoons tomato paste
Mineral salt and freshly ground pepper to taste
1/2 lemon, juiced
2 cups baby spinach
1/4 cup grated parmesan cheese for garnish (or omit if you want this dairy-free)
Instructions
In a large pot, heat oil and sauté onion, garlic (if using), carrots, and celery for 8-10 minutes.
Add crumbled sausage and cook until browned, about 5 minutes.
Add Italian seasoning, salt and pepper.
Add broth, white beans, tomato paste, and lemon. Scrape the bottom of the pot to release any stuck bits.
Bring to a boil, then reduce heat and let simmer for 20 minutes with cover on.
Transfer 2 cups of soup to a blender and blend until smooth.
Transfer mixture back to the pot and stir well.
Add in the baby spinach and let it wilt for a few minutes.
Taste soup and adjust seasonings if needed.
Dish out the soup into bowls and sprinkle with grated parmesan cheese on top.
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