Tuscan Soup with Cannellini Beans

Ingredients

• Oil – We use olive oil, however any oil that is suitable for sautéing will work. Use your favorite.
• Sausage – Use mild or hot Italian sausage with the casings removed and torn into pieces, or use bulk sausage.
• Vegetables – Onions, carrots, and garlic make the flavor base. Potatoes and spinach make this meal filling and wholesome.
• Herbs and spices – We keep the spices simple by using Italian seasoning. Salt may be needed at the end.
• Pantry – Canned cannellini beans, also called white kidney beans, can be found in the canned beans aisle at most supermarkets. All-purpose flour gives the soup a little body.
• Liquid – Use chicken broth for this soup; choose a reduced sodium variety if you are sensitive to salt. Half-and-half is used at the end to add a touch of creaminess to the soup.
• See the recipe card for quantities and preparation.

How to make this Tuscan soup with cannellini beans

1. Heat the olive oil in a large pot over medium-high heat. When the oil is hot but not smoking, add the sausage.
2. Cook the Italian sausage for approximately 3-4 minutes until browned. Stir frequently, breaking up any large pieces with a wooden spoon or spatula.
3. Lower the heat to medium and add the onions and carrots to the pot. Cook for 2-3 minutes until the onions are translucent, stirring frequently.
4. Add the garlic and Italian seasoning. Cook for 1 minute, stirring frequently.

5. Add the flour to the pot and cook for 1 minute, stirring constantly.
6. Add the chicken broth to the pot while gently scraping any bits off the bottom. Raise the heat to high and bring the broth to a boil.
7. Once the soup comes to a boil, lower the heat to medium-low and cover the pot. Simmer for 15 minutes, stirring occasionally.
8. Add the potatoes and the cannellini beans, stir well. Raise the heat to medium-high and bring the soup to a full boil. Then, lower the heat to medium-low, cover and continue cooking the soup for 15-20 minutes, or until the potatoes are tender. Stir often at first to make sure the potatoes are not sticking to the bottom of the pot, then stir occasionally. Also, keep the broth simmering, raise or lower the heat as needed.

9. Add the spinach to the soup. Heat gently until the spinach wilts, which will only take a minute or two. Stir occasionally.
10. Remove the pot from the heat. Add the half and half, stirring until incorporated.
11. Place the pot over low heat to warm through, but do not let it come to a boil.
12. Taste and add salt if needed. As a reference, we didn’t add extra salt to ours. Serve with a generous piece of crusty bread, if desired and enjoy.

Variations and substitutions

The ingredients needed for this soup are straightforward and should be easy to find. Just in case you do need some options here are a few suitable substitutes:

• We use cannellini beans for their creamy texture and mild flavor. They’re a fantastic ingredient – try them in this white bean soup. If you do need a substitute for cannellini beans, use navy beans. They are smaller than cannellini beans but have a similar taste and creamy texture. Great Northern beans also make a good replacement.
• Substitute kale, Swiss chard, or a mix of greens for the spinach if you’d like.
• You can also use turkey-based Italian sausage as a substitute.

Storing and reheating instructions

• Store leftover soup in an airtight container, in the refrigerator for 3 to 4 days.
• Freeze it by cooling it quickly and place it in an airtight, freezer-safe container. Leave enough room at the top to allow for expansion (1-2 inches). Freeze for up to 2 months.
• Gently reheat the soup in a saucepan or the microwave until hot all the way through).
• Leftovers should be reheated to at least 165° F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

Recipe tips and notes

• Things move quickly at the beginning of this recipe, so have all the ingredients prepped and ready to go before starting.
• Don’t add extra salt until the end (if needed). The sausage, broth, and beans all contain a good amount of salt already. Use reduced sodium alternatives if you are sensitive to salt.
• Keep peeled and cut potatoes covered with cold water until ready to use. Potatoes brown quickly once they’re peeled and keeping them in water slows this down.