Tuscan White Bean Soup

Make this easy one-pot Tuscan white bean soup recipe with fresh veggies, beans, and optional sausage for a hearty comfort food option!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: cannellini bean soup, tuscan white bean soup, tuscan white bean soup recipe

Method: Stove Top

Servings: servings

Equipment

1 Large Dutch Oven
1 Blender

Ingredients

1 tablespoon olive oil
1 large onion diced
3 garlic cloves minced
4 medium carrots peeled and sliced
4 celery stalks diced
1 pound mild Italian sausage removed from casing optional
1 teaspoon salt more to taste
1 teaspoon black pepper more to taste
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
6-8 cups chicken or veggie broth
2 15- ounce cans cannellini beans drained and rinsed
2 tablespoons tomato paste
Bay leaf
1/2 lemon juiced, more as desired
1 tablespoon olive oil optional
2 cups chopped kale or spinach
Optional: 1/4 cup grated parmesan cheese for garnish
Lots of fresh parsley for garnish
Optional: parmesan rind to simmer, or sprig of rosemary, sage

Instructions

In a large dutch oven, heat oil and sautè onion, garlic, carrots, and celery for about 8-10 minutes until it begins to soften.
1 tablespoon olive oil, 1 large onion, 3 garlic cloves, 4 medium carrots, 4 celery stalks
If adding sausage, add here and cook until browned, about 5 minutes.
1 pound mild Italian sausage
Add salt, pepper, Italian seasoning, and red pepper flakes and stir.
1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons Italian seasoning
Add broth, beans, tomato paste, bay leaf, lemon, and optional olive oil (you can omit, but it makes it extra fantastic). Scrape the bottom of the pot once liquid is in to release any stuck on bits. Bring to a boil then reduce heat and let simmer for 25 minutes.
6-8 cups chicken or veggie broth, 2 15- ounce cans cannellini beans, 2 tablespoons tomato paste, Bay leaf, 1/2 lemon, Optional: parmesan rind to simmer, or sprig of rosemary, sage
Discard the bay leaf then transfer about 3 cups worth of soup to a blender. Blend until smooth.
Transfer back to the pot and stir well to combine. Add in the kale or spinach and let it wilt for a few minutes. Let your soup simmer! The longer the better!
2 cups chopped kale or spinach
Taste and adjust flavors as desired. I usually add a bit more lemon juice, salt and pepper!
Garnish and serve.
Optional: 1/4 cup grated parmesan cheese, Lots of fresh parsley

Notes

Storage: Store leftover Tuscan white bean soup in an airtight container in the fridge for up to 1 week, or freeze it for up to 6 months. Thaw in the fridge, and reheat in the microwave or in a pot over medium heat on the stove.

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