Tuscan White Bean Sausage Soup

tuscan-white-bean-sausage-soup

As I made this, I realized it was a near duplicate of Creamy Bean Soup with Sausage. This version was nice and comforting, but the creamy bean soup was better. If I had to choose, I'd always go with the Creamy Bean Soup with Sausage.

Servings: 8
Prep Time: 10 m
Cook Time: 40 m

Ingredients

  • 3 tbs olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 6 cloves garlic, minced
  • 1 lb (0.45 kg) Italian sausage, casings removed
  • 1/3 cup (36.67 g) chopped sun dried tomatoes
  • 3 tbs tomato paste
  • 2 tsp Italian herb blend
  • salt + pepper, to taste
  • 1/2 cup (118.29 ml) dry white wine
  • 4 cups (0.95 l) chicken broth
  • 30 oz cans (0.85 kg) canellini beans, drained + rinsed
  • 1/2 cup (118.29 ml) heavy cream
  • 1/2 cup (50 g) grated parmesan cheese
  • 2 cups (60 g) baby spinach

Directions

  1. Heat the olive oil in a large pot over medium-high heat. Add in the onion, carrots, celery and sauté for 4-5 minutes or until soften.
  2. Stir in the garlic for 30 seconds.
  3. Next, add in the sausage and break up the meat until no longer pink – about 5 minutes. Drain the fat from the pot as desired.
  4. Add in the sun dried tomatoes, tomato paste, Italian herb blend, salt, pepper and stir to combine.
  5. Then, stir in the white wine to deglaze the pot.
  6. Pour in the chicken broth, beans and bring to a boil then lower heat to a simmer.
  7. Cook COVERED, for 25-30 minutes (stirring occasionally), and taste and adjust with salt or any seasonings if needed.
  8. Remove the pot from the heat and stir in the heavy cream, parmesan and spinach until wilted.

Source

https://hungryhappens.net/tuscan-white-bean-sausage-soup-one-pot