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Tuscan White Bean Soup

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Ingredients

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  • 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
  • parsley, (chopped for garnish)

Instructions

  1. To a large Dutch oven over medium-high heat, add sausage. Cook until the sausage is browned, using a wooden spoon to break up the meat, and stir occasionally (about 10-15 minutes).
  2. Reduce heat to medium. Add onions, celery, and carrots. Cook until onions have softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
  3. Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir to combine.
  4. Add chicken broth and beans. Bring to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots have softened.
  5. Add heavy cream and spinach. Continue to cook until the spinach is wilted, about 5 minutes.
  6. Serve warm, garnished with parsley.

Find it online: https://www.rapidrecipes.blog/tuscan-white-bean-soup/