White Bean Soup (Print Version)
# Ingredients:
→ Proteins
01 -
1 lb of mild Italian sausage
→ Vegetables
02 -
2 cups fresh baby spinach (60 g)
03 -
2 large carrots cut into thick slices
04 -
1 big yellow onion, diced into small pieces (about 1½ cups)
05 -
3 celery stalks, chopped
→ Aromatics & Seasonings
06 -
Fresh chopped parsley to sprinkle on top
07 -
½ tsp ground black pepper
08 -
½ tsp crushed red pepper flakes
09 -
2 tsp minced garlic
10 -
1 tbsp tomato paste
11 -
1 tsp Italian seasoning mix
→ Liquids & Dairy
12 -
½ cup heavy cream (119 g)
13 -
32 ounces (4 cups) chicken broth
→ Legumes
14 -
2 cans of Great Northern beans, 15.5 ounces each, rinsed and drained
# Instructions:
01 -
Using a big Dutch oven, turn the heat to medium-high. Break apart the sausage into smaller bits with a wooden spoon and cook until it's browned, stirring occasionally. This should take about 10-15 minutes.
02 -
Lower the heat to medium and toss in the celery, onion, and carrots. Let the onions soften for about 3-5 minutes while stirring. Mix in the garlic and cook it for another minute.
03 -
Add all the seasonings, including the tomato paste, black pepper, crushed red pepper, and Italian herbs. Stir everything until it’s evenly combined with the cooked veggies.
04 -
Pour in the chicken broth and gently mix in the beans. Bring it all to a low boil, then let it simmer for about 6-7 minutes so the carrots and celery can soften.
05 -
Add the spinach and creamy whipping cream. Stir until the spinach wilts, which should take 5 minutes or so.
06 -
Scoop the soup into warm bowls and sprinkle the top with fresh parsley before eating.
# Notes:
01 -
This cozy Tuscan-style soup is awesome for chilly days and reheats well.
02 -
If you want a leaner option, swap the Italian sausage with turkey sausage and use half-and-half instead of heavy cream.