Healthy Tuscan White Bean Soup Recipe

Tuscan white bean soup is a Mediterranean staple for hungry people and cold nights!

– 2/3 pound Italian sweet sausage meat – fresh cracked black pepper – olive oil – 1 medium yellow onion, finely diced – 3 carrots, peeled and diced – 2 stalks celery, diced – 4 cloves garlic, minced – 48 ounces chicken broth or stock – 1/2 tsp saffron thread – 1 bundle fresh rosemary and fresh thyme stems, tied – 30 ounces canned white beans or cannellini beans, drained – 1/2 cup freshly grated Parmesan cheese – 1/2 cup heavy cream – 1 bunch spinach leaves (remove any thick stems) – 1 tsp fresh minced rosemary – salt to taste – 1 tsp lemon juice or vinegar (optional)



Grind black pepper on a dinner plate. My grind is fairly coarse. Using a tiny 1-inch scoop, roll sausage meat into round balls and lightly cover in pepper.

Step 1

Step 2

Add pepper as needed. Heat olive oil on the bottom of a heavy soup pot till hot. After two batches of browning, transfer the sausage meatballs to a platter.

Step 3

Shaking and swirling the pot keeps the meatballs round and browns all sides. Put onions, carrots, celery, and garlic in the pot with olive oil if needed. 

Step 4

Sauté vegetables for 10 minutes, stirring periodically, until softened. Add beans, meatballs, broth, saffron, and herbs to the pot. 

Step 5

Stir and boil everything. Simmer for 15 minutes to tenderise the vegetables. After adding the milk and Parmesan, add the rosemary and spinach. 

Step 6

Return to a simmer and adjust salt as needed. I sometimes add a squeeze of lemon or a teaspoon of sherry vinegar to enhance soup.

Also See

The Best Stuffed Pepper Soup Recipe