Name: Tuscan White Bean Soup-Hearty Comfort Food Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 pound mild beef sausage; 1 large yellow onion, diced (about 1 ½ cups); 3 ribs celery, diced; 2 large carrots, sliced into rounds; 2 teaspoons garlic, minced; 1 tablespoon tomato paste; 1 teaspoon Italian seasoning; ½ teaspoon crushed red pepper; ½ teaspoon ground black pepper; 4 cups (32 ounces) chicken broth; 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed; 2 cups (60 g) fresh baby spinach; ½ cup (119 g) heavy whipping cream; Fresh parsley, chopped for garnish

Tuscan White Bean Soup is a revelation in a bowl, a comforting embrace that whispers tnon-alcoholic ales of sun-drenched hillsides and hearty Italian farmhouse kitchens. If you’ve ever craved a dish that’s both incredibly satisfying and remarkably simple to prepare, then this is your answer. What is it about this humble combination of creamy cannellini beans, aromatic vegetables, and fragrant herbs that captures our hearts and taste buds? Perhaps it’s the rustic elegance, the way the tender beans break down into a luxurious broth, creating a velvety texture that coats your spoon. Or maybe it’s the subtle yet profound flavor profile, built on a foundation of garlic, onion, and rosemary, that feels both grounding and uplifting. It’s a dish that embodies the essence of ‘cucina povera’ – peasant cooking – elevating simple ingredients to something truly extraordinary. We’re about to embark on a culinary journey to create the ultimate Tuscan White Bean Soup, one that will become a cherished staple in your repertoire.

Ingredients:

1 pound mild Italian sausage
1 large yellow onion, diced (about 1 ½ cups)
3 ribs celery, diced
2 large carrots, sliced into rounds
2 teaspoons garlic, minced
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
½ teaspoon ground black pepper
4 cups (32 ounces) chicken broth
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
2 cups (60 g) fresh baby spinach
½ cup (119 g) heavy whipping cream
Fresh parsley, chopped for garnish

Preparing the Tuscan White Bean Soup

This Tuscan White Bean Soup is a hearty and comforting dish, perfect for a chilly evening or a satisfying lunch. It’s packed with flavor from the Italian sausage, vegetables, and aromatic herbs. Making it from scratch is surprisingly simple and incredibly rewarding. We’ll start by building a flavorful base, then simmer everything together until the vegetables are tender and the flavors meld beautifully. The final touch of cream adds a luxurious richness that makes this soup truly special.

Step 1: Browning the Italian Sausage and Sautéing Aromatics

Begin extract by heating a large pot or Dutch oven over medium-high heat. Add the mild Italian sausage to the hot pot. Break up the sausage with a spoon and cook until it’s nicely browned and crum extractbled. This process renders out some of the fat, which we’ll use to sauté our vegetables, adding an extra layer of flavor. Once the sausage is browned, use a slotted spoon to remove it from the pot and set it aside on a plate, leaving the rendered fat in the pot.

Reduce the heat to medium and add the diced yellow onion, diced celery, and sliced carrots to the pot. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened. You’re looking for them to become translucent and slightly tender, not mushy. This slow sautéing process allows the natural sugars in the vegetables to caramelize, deepening their flavor and contributing to the overall richness of the soup. Be sure to stir frequently to prevent sticking.

Step 2: Building the Flavor Base

Now it’s time to add the minced garlic and tomato paste to the softened vegetables. Cook for another minute, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly. This step is crucial for unlocking the full flavor of the garlic and toasting the tomato paste, which removes its raw taste and intensifies its sweetness and umami. The tomato paste will coat the vegetables, creating a wonderful base for the broth.

Next, stir in the Italian seasoning, crushed red pepper, and ground black pepper. Cook for about 30 seconds more, just until the spices are fragrant. This brief toasting of the spices helps to release their aromatic oils, making them more potent and flavorful in the soup. The crushed red pepper adds a subtle warmth that complements the other ingredients without being overpowering.

Step 3: Simmering the Soup

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. These little bits are packed with flavor and will enrich your soup. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. This simmering time allows the flavors to meld together and the carrots to become tender. The longer it simmers, the more the flavors will develop, so feel free to let it go a bit longer if you have the time.

Add the drained and rinsed Great Northern beans to the pot. Stir everything together and continue to simmer, uncovered, for another 10-15 minutes. This allows the beans to heat through and absorb some of the savory broth. If the soup seems too thick at this point, you can add a little more chicken broth or even water to reach your desired consistency. We’re aiming for a soup that is hearty but not overly dense.

Step 4: Adding the Greens and Creamy Finish

Stir in the fresh baby spinach and cook for just a few minutes, or until the spinach is wilted. Spinach cooks very quickly, so you don’t want to overcook it. We want it to retain its vibrant green color and a slight bite. This adds a beautiful pop of color and a touch of freshness to the soup.

Finally, pour in the heavy whipping cream and stir gently until it’s fully incorporated. Heat the soup gently for another 2-3 minutes, but do not let it boil after adding the cream. Boiling can cause the cream to separate. The cream will add a wonderful richness and a creamy texture that balances the savory flavors of the sausage and vegetables. Taste and adjust seasoning with salt and pepper if needed.

Step 5: Serving and Garnishing

Ladle the hot Tuscan White Bean Soup into bowls. The aroma alone will have everyone eager to dig in! For a beautiful presentation and an extra burst of fresh flavor, sprinkle generously with chopped fresh parsley. This simple garnish not only looks lovely but also adds a bright, herbaceous note that cuts through the richness of the soup. Serve immediately with crusty bread for dipping. This soup is delicious on its own or as a satisfying meal. Enjoy the comforting flavors of this Tuscan-inspired delight!

Conclusion:

And there you have it – a hearty and wonderfully comforting bowl of Tuscan White Bean Soup! I hope you’ve enjoyed this journey into creating this classic dish. This soup is so much more than just a meal; it’s a warm hug on a chilly evening, a satisfying lunch that will keep you fueled, and a fantastic centerpiece for a casual gathering. The beauty of Tuscan White Bean Soup lies in its simplicity, allowing the quality of the ingredients to shine. Don’t be afraid to make it your own!

For serving, I highly recommend pairing your Tuscan White Bean Soup with some crusty bread for dipping – it’s an absolute must! A drizzle of good quality olive oil and a sprinkle of fresh rosemary or parsley on top will elevate it even further. Feel free to add a dollop of pesto or a spoonful of grated Parmesan cheese if you’re feeling extra decadent.

If you’re looking to switch things up, consider adding some cooked Italian sausage for extra protein and flavor, or a handful of spinach or knon-alcoholic ale in the last few minutes of simmering for added greens. You can also adjust the herbs to your preference; thyme works beautifully alongside rosemary.

I encourage you to give this Tuscan White Bean Soup a try. It’s a recipe that rewards simple effort with incredible flavor and soul-warming satisfaction. Happy cooking!

Frequently Asked Questions:

Q1: Can I make Tuscan White Bean Soup ahead of time?

Absolutely! Tuscan White Bean Soup actually tastes even better the next day as the flavors have more time to meld. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick.

Q2: What kind of beans are best for Tuscan White Bean Soup?

While cannellini beans are the traditional choice and provide a wonderfully creamy texture, great northern beans or even navy beans will work well in a pinch. For the most authentic flavor, dried beans are preferred, but high-quality canned beans (rinsed and drained) are a convenient alternative.