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Cozy One-Pot Tuscan White Bean and Sausage Soup

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A hearty and flavorful one-pot soup combining creamy white beans, savory Italian sausage, and Tuscan herbs, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 1 pound Italian sausage (fennel-spiced, mild or spicy)
  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups low sodium vegetable or chicken broth
  • 1/2 cup dry white wine (such as Pinot Grigio), optional
  • 2 cups fresh kale, chopped
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, or to taste
  • Salt and black pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Prepare Ingredients (10 minutes): Dice the onion, carrots, and celery. Mince the garlic. Chop the kale and fresh thyme. Drain and rinse the beans if using canned.
  2. Cook the Sausage (8-10 minutes): Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 7-8 minutes. Remove the sausage to a bowl and set aside, leaving the drippings in the pot.
  3. Sauté Vegetables (5-7 minutes): Add the remaining olive oil. Toss in onions, carrots, and celery. Stir occasionally until softened and fragrant, about 5-7 minutes. Add the garlic, thyme, oregano, and red pepper flakes, cooking for another minute until aromatic.
  4. Deglaze with Wine (2 minutes): Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Let the wine reduce by half, about 2 minutes.
  5. Add Beans and Broth (30 minutes): Return the sausage to the pot along with the white beans and broth. Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes until the soup thickens and flavors meld.
  6. Add Kale and Season (5 minutes): Stir in the chopped kale and simmer for an additional 5 minutes until wilted but still vibrant. Season with salt and pepper to taste.
  7. Final Touches and Serve: Ladle the soup into bowls and sprinkle generously with freshly grated Parmesan cheese. Optionally, drizzle with olive oil before serving.

Notes

If the soup is too thick after simmering, add more broth or water to loosen. For a creamier texture, mash a few beans against the pot side before adding kale. Browning the sausage well is key for depth of flavor. Add kale at the end to keep it vibrant and avoid mushiness. White wine is optional but recommended for brightness. Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: Tuscan soup, white bean soup, sausage soup, one-pot meal, easy soup recipe, cozy dinner, Italian sausage, healthy soup

Find it online: https://ovenmila.com/cozy-one-pot-tuscan-white-bean-and-sausage-soup-easy-recipe-for-beginners/