Creamy Tuscan White Bean Soup Recipe Will Transport You to Italy (30 Minutes, High Fiber, High Protein) High Fiber Recipes High Protein Recipes Soups Italian Recipes Lunch Dinner Pork Gluten-free

Right now is a great time to try and find easy, warm and filling soup recipes. If you’ve checked out some of my 30Seconds recipes, you might know I love a good soup during the cooler months. I make a lot of vegetarian soups, but I saw this creamy Tuscan white bean soup recipe and just had to try it. Boy, am I happy I did! Italian sausage is so yummy and adds so much flavor to this soup. I also really appreciated being able to have this delicious filling meal on the table in just about 30 minutes! Plus this creamy Tuscan white bean soup recipe is high in fiber and high in protein!

To make this creamy Italian-inspired bean soup recipe you will need Italian sausage, onion, celery, garlic, carrots, tomato paste, dried Italian seasoning, crushed red pepper flakes, black pepper, chicken broth, cans of great northern beans, fresh baby spinach and heavy whipping cream. The gluten-free soup quickly cooks up on the stovetop in about 20 minutes.

Serve this Italian-inspired soup recipe for dinner with your favorite side dishes. After one bite you will feel like you're sitting in an Italian countryside!

Check out more high-fiber recipes and high-protein recipes.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1 pound mild Italian sausage
• 1 large yellow onion, diced
• 4 ribs celery, diced
• 3 large carrots, sliced into rounds
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 4 cups chicken broth
• 28 ounces (2 cans) great northern beans, drained and rinsed
• 4 cups fresh baby spinach, de-stemmed
• 1/2 cup heavy whipping cream


Here's how to make it: 

1. Put the sausage in a large soup pot or Dutch oven on the stove top over medium heat. Use a wooden spoon to break up the sausage and cook until no pink remains. (If you prefer not to use sausage, add 2 tablespoons of olive oil to sauté the vegetables and just omit sausage. The sausage does add a lot of flavor, so make sure to adjust your seasonings to taste if you omit.)
2. Add celery, onion and carrots to the sausage and cook until the onions are soft, about 5 minutes.
3. Add the garlic and cook for an additional 1 minute.
4. Add the Italian seasoning, crushed red pepper flakes, black pepper and tomato paste. Mix to combine.
5. Add the drained beans and broth. Bring soup to a simmer and cook for 7 to 8 minutes, or until the carrots have become tender but not mushy. (You can use any small white beans in this recipe.)
6. Add the spinach and cream. Stir until the spinach is wilted, about 3 to 5 minutes.
7. Serve warm with fresh bread or biscuits and enjoy! Store any leftovers in an airtight container in the refrigerator or freezer.

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