Tuscan White Bean Soup with Sausage and Spinach
A nourishing sausage and white bean soup with a mildly spicy kick finished with fresh spinach and parmesan.
Servings: 8
Calories: 594kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound hot Italian sausage
- 1 large sweet yellow onion diced
- 2 ribs diced celery
- 2 large diced carrots
- 1 large diced red bell pepper
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 6 cloves minced garlic , about 2 tablespoons
- 2 teaspoons dried Italian herbs
- 10 cups chicken stock
- 2 teaspoons chicken bouillon or equivalent cube form
- 4 cans cannellini beans (15 ounce) cans, drained and rinsed
- 1/2 cup red lentils rinsed (uncooked)
- 1 piece Parmigiano-Reggiano cheese rind optional (about 1 × 3 inches)
- 5 ounces fresh spinach
- 2 ounces Parmigiano-Reggiano cheese finely grated(about 2/3 cup) for garnishing
Instructions
- In a large soup pot, brown 1 pound hot Italian sausage with 2 tablespoons olive oil over medium-high heat, breaking up the sausage as it cooks (remove casing if in links). Transfer to a paper towel-lined plate and leave the fat in the pot.
- In the same pot, cook the 1 large sweet yellow onion until caramelized 6-8 minutes. Add 2 large diced carrots, 2 ribs diced celery, 1 large diced red bell pepper, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper and cook, stirring, until the vegetables are tender, about 5 minutes. Add 6 cloves minced garlic and 2 teaspoons dried Italian herbs; cook, stirring, until fragrant, about 2 minutes.
- Add 4 cans cannellini beans , 1/2 cup red lentils, and 1 piece Parmigiano-Reggiano cheese rind, and return the sausage to the pot.
- Add 10 cups chicken stock and 2 teaspoons chicken bouillon, (or enough to cover 2 inches above the contents), and bring to a low boil. Reduce the heat to simmer gently for 20 minutes to meld flavors. Taste and adjust seasoning, as needed.
- Remove from heat and stir in 5 ounces fresh spinach. Remove and discard the Parmesan rind. Serve the soup in wide, shallow bowls, garnished with grated Parmesan.
Video
Notes
TIPS & VARIATIONS
- Substitute kale or collard greens for the spinach
- Substitute Great Northern beans for the cannellini
- Substitute Mild Italian for the Hot Italian
- Substitute potatoes, celery root, parsnips, or cauliflower for any of the celery, carrot, or bell pepper
- Make it vegetarian with mushrooms and crushed red pepper in place of the sausage, and vegetable stock and bouillon instead of chicken
- Make and freeze for up to 3 months
- Serve with crusty sourdough bread
Nutrition
Serving: 8g | Calories: 594kcal | Carbohydrates: 59g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 57mg | Sodium: 1756mg | Potassium: 832mg | Fiber: 16g | Sugar: 9g | Vitamin A: 5381IU | Vitamin C: 37mg | Calcium: 279mg | Iron: 8mg