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 Time5

Cook Time35

Total Time40

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
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
2 cups chopped kale or spinach
Optional: 1/4 cup grated parmesan cheese for garnish
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, and Italian seasoning and stir.
1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons Italian seasoning
Add broth, beans, tomato paste, bay leaf, lemon. 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 15 minutes.
6-8 cups chicken or veggie broth, 2 15- ounce cans cannellini beans, 2 tablespoons tomato paste, Bay leaf, 1/2 lemon
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.
2 cups chopped kale or spinach, Optional: parmesan rind to simmer, or sprig of rosemary, sage
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, 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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