Tuscan white bean soup (Printable)

Rustic Tuscan soup with creamy beans, Italian sausage, veggies, and fragrant herbs simmered to perfection.

# What You'll Need:

→ Meats

01 - 1 pound Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 4 cups baby spinach
08 - 14 ounces canned diced tomatoes, undrained

→ Beans

09 - 2 cans (14 ounces each) cannellini beans, drained and rinsed

→ Broth and Liquids

10 - 6 cups low-sodium chicken broth

→ Herbs and Spices

11 - 2 tablespoons extra virgin olive oil
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - ½ teaspoon crushed red pepper flakes
16 - Salt and black pepper to taste

→ Garnish

17 - Freshly grated Parmesan cheese (optional)
18 - Chopped fresh parsley (optional)

# How to Cook:

01 - Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, approximately 6 to 8 minutes. Remove excess fat if necessary.
02 - Add onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini and cook for 2 minutes. Stir in diced tomatoes with their juices, oregano, thyme, rosemary, and red pepper flakes. Cook for 2 minutes.
04 - Add cannellini beans and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Stir in baby spinach and simmer for 2 to 3 minutes until wilted. Taste and adjust seasoning with salt and pepper.
06 - Ladle soup into bowls. Garnish with Parmesan cheese and fresh parsley if desired. Serve hot with crusty bread.

# Expert Advice:

01 -
  • It comes together in less than an hour but tastes like you've been simmering it all day.
  • The sausage does all the heavy lifting flavor-wise, so you don't need a dozen ingredients or techniques to feel impressive.
  • One pot, minimal cleanup, and somehow it's elegant enough for guests but casual enough for a Tuesday night.
02 -
  • Don't skip rinsing the canned beans—that starchy water will cloud your otherwise beautiful, clear broth and make the whole thing taste one-note instead of bright.
  • If you accidentally add the spinach too early and it disappears into oblivion, don't panic; just add a handful more at the very end so there's something visibly green in each bowl.
03 -
  • Save a bit of the broth before you add the spinach and keep it warm on the side—if your soup gets a little thick as it sits, you can stir in more broth to bring it back to the consistency you love.
  • Don't be shy with the garnish; a shower of Parmesan and fresh parsley makes people feel like you went to actual effort, even though you really didn't.
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