Tuscan Sausage and White Bean Soup with Spinach
This rustic soup is full of browned Italian sausage, creamy white beans and tender vegetables in a tomato and herb broth, with greens stirred in at the end. It is filling enough for dinner on its own and even better the next day. Serve it with crusty bread and a little grated Parmesan.
Preparation Steps
Heat the olive oil in a large pot over medium heat. Add the sausage and cook for 5 to 7 minutes, breaking it into small pieces, until browned and no longer pink. Lift it out with a slotted spoon.
Add the onion, carrots and celery to the fat left in the pot and cook for 5 to 7 minutes, until softened. Stir in the garlic for 1 minute.
Pour in the tomatoes with their juice, the broth and the Italian seasoning, scraping the bottom of the pot. Bring to a boil, then lower to a simmer.
Return the sausage to the pot along with the beans and simmer gently for 15 to 20 minutes, until the vegetables are tender.
Stir in the spinach or kale and cook for 2 to 3 minutes, until wilted. Season with salt and pepper.
Ladle into bowls and sprinkle with parsley.
Tips & Variations
- Mash a ladleful of the beans against the side of the pot before adding the greens for a thicker, creamier broth.
- Swap the sausage for ground turkey seasoned with fennel seeds, or add a Parmesan rind while it simmers for extra depth.
- Refrigerate in a covered container for up to 4 days, or freeze for up to 3 months. Reheat until steaming hot, adding a splash of broth if it has thickened.
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