Go Back
–+ servings
White bean and sausage soup in a white bowl with a spoon set over a towel
Print Recipe Add to Collection
5 from 2 votes

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soups
Cuisine: Italian
Servings: 8
Calories: 594kcal
Author: Judy Purcell

Ingredients

  • 2 tablespoons olive oil
  • 1 pound hot Italian sausage
  • 1 large sweet yellow onion diced
  • 2 ribs celery diced
  • 2 large carrots diced
  • 1 large red bell pepper diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cloves garlic minced, 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 the sausage with a little 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 onion until caramelized 6-8 minutes. Add the carrot, celery, bell pepper, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and cook, stirring, until the vegetables are tender, about 5 minutes. Add the garlic and dried Italian herbs; cook, stirring, until fragrant, about 2 minutes.
  • Add the beans, lentils, and Parmesan rind, and return the sausage to the pot.
  • Add enough stock 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 the 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