Tuscan White Bean Soup
A Tuscan soup filled with white beans and sausage
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Servings: 6 people
Calories: 736kcal
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Equipment
- 1 medium pot or dutch oven
- 1 Blender
Ingredients
- 1 lb Italian sausage chopped
- 2 carrots chopped
- 2 celery chopped
- 5 cups cannellini or great northern white beans cooked
- 6 cups bone broth
- 6 cloves garlic minced
- 2 teaspoon dried thyme
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- 2 teaspoon dried sage
- 1 teaspoon paprika
- salt and pepper to taste
- 3 cups Italian or curly kale chopped
- ½ cup sun dried tomatoes chopped
For Serving
- parmesan cheese shredded
- red pepper flakes
Instructions
- In a medium pot over medium-high heat, cook the sausage until fully browned (about 10 minutes).
- Next add in the carrots and celery and sauté them for 5 minutes.
- Then add in 5 cups of the bone broth and 3 cups of the beans.
- Take the remaining 1 cup of broth and 2 cups of beans and blend them in the blender until smooth and creamy. Add the blended beans to the pot.
- Add the garlic, herbs, spices, salt, pepper to the pot. Stir and let this simmer for 10 minutes.
- After 10 minutes, add in the chopped kale and sun dried tomatoes. Stir and let the pot simmer for another 5 minutes or until the kale has wilted.
- Serve the soup into bowls and let them cool slightly before serving. Serve the soup with parmesan cheese and red pepper flakes, if desired.
Nutrition
Calories: 736kcal | Carbohydrates: 84.2g | Protein: 46.4g | Fat: 23.9g | Saturated Fat: 7.1g | Cholesterol: 68mg | Sodium: 1185mg | Potassium: 664mg | Fiber: 25.7g | Sugar: 5.6g | Calcium: 315mg | Iron: 9mg
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