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Tuscan White Bean Soup

A hearty one-pot meal featuring creamy white beans, savory Italian sausage, and wilted spinach, perfect for busy weeknights or casual weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 pound Italian sausage Use mild or hot according to preference.
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth Choose low-sodium if desired.
  • 2 cans (15 oz each) white beans, drained and rinsed Rinse to reduce sodium.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 leaf bay leaf Remove before serving.
  • 4 cups fresh spinach Add at the end to prevent overcooking.
  • to taste seasoning salt and pepper Adjust seasoning before serving.
  • as needed oil Olive oil for cooking

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned. Remove from the pot and set aside.
  2. In the same pot, add onion, carrots, and celery. Sauté for about 5 minutes until softened.
  3. Add garlic and cook for an additional minute.
  4. Pour in the vegetable broth and return the sausage to the pot.
  5. Stir in the white beans, thyme, oregano, bay leaf, salt, and pepper. Bring to a simmer and let cook for 20-30 minutes.
  6. Just before serving, stir in the fresh spinach and cook until wilted.
  7. Adjust seasoning as needed and serve warm.

Notes

Serve hot in shallow bowls with crusty bread. Garnish with olive oil or Parmesan for added flavor. Ideal for meal prep, stores well for several days.