02/02/2025
Tuscan White Bean & Sausage Soup ❤️🔥
1 lb Italian sausage (or preferred protein)
1 medium onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced diced
2 tsp Italian seasoning�1 tsp calabrian chili (optional)
6 garlic cloves, minced (to taste)
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
3 tbsp tomato paste
1/2 cup dry white wine (optional)
4 cups low-sodium chicken broth
2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed
Parmesan rind (optional)
Bay leaf
1/2 cup sun-dried tomatoes (julienned, packed in oil)
Freshly grated parmesan (about 1 cup)
1/2 cup half and half or cream
2-3 cups fresh spinach or kale
Lemon juice, to garnish
Crusty bread to dip
1. In a large pot, heat about 1 tbsp of sun-dried tomato oil over medium heat. Sauté the diced onion, celery, and carrot with salt, pepper, Italian seasoning, and calabrian chili for a few minutes.
2. Clear a center in the pot and add your preferred protein. Allow a crust to form, then flip and break up with a wooden spoon. Cook through and combine with the veggies.
3. Add the thyme, rosemary, and minced garlic. Stir and cook for another minute.
4. Clear a center in the pot again and add the tomato paste. Let it cook in the pan for 1-2 minutes before stirring with the rest of the ingredients. Stir and cook for another minute or two.
5. Deglaze with white wine, scraping up any brown bits on the bottom. Let it simmer for 1-2 minutes.
6. Pour in the beans and chicken broth, and season with salt and pepper to taste. Bring to a boil, then reduce heat to low.
7. Add in the parmesan rind and bay leaf. Cover and simmer for 20 minutes.
8. After 20 minutes, discard the bay leaf and parmesan rind (if you can find it) and finish with the sun-dried tomatoes, parmesan cheese, half-and-half, and spinach. Stir until the spinach is wilted.
9. Serve and top with more parmesan, lemon juice, and black pepper. Enjoy with crusty bread!
