White Bean and Sausage Soup
This wholesome Tuscan White Bean Soup is endlessly customizable, with a savory broth that steals the show — lightly enriched with evaporated milk for creaminess without the guilt! See the post for expert tips, helpful variations (including vegan options), and instructions for making ahead!
Servings 8 -10 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound mild Italian sausage (pork or chicken)
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 garlic cloves, minced
- pinch-1/4 tsp red pepper flakes (optional)
- 3 15 oz. cans cannellini beans, drained and rinsed
- 2 teaspoons chicken bouillon (granulated, crushed cubes, or Zoup!/Better Than Bouillon)
- 1/2 tsp EACH dried parsley, dried basil, dried thyme, dried oregano, salt
- 1/4 tsp EACH ground mustard, paprika, dried dill, pepper
- 1 bay leaf
- 4 cups low sodium chicken broth
ADD LAST
- 1 12 oz. can evaporated milk (or sub more broth)
- 2 cups packed baby spinach
- 2 tablespoons lemon juice
- Freshly grated Parmesan cheese for serving
- Fresh parsley for serving (optional)
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and cook for 5 minutes.
- Add the sausage and cook until almost cooked through.
- Add the carrots, celery, garlic, and red pepper flakes, and sauté for 2 minutes.
- Add the beans, bouillon, bay leaf, spices, and broth. Cover to bring to a simmer, then uncover and gently simmer over low heat for 10-15 minutes, until the vegetables are tender.
- Stir in the evaporated milk and spinach, then continue simmering until the spinach wilts, about 2 minutes. Stir in the lemon juice.
- Season to taste with salt, pepper, etc. Serve bowls garnished with freshly grated Parmesan and parsley.