Creamy Tuscan White Bean and Lemon Soup
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 4 oz oil-packed sun-dried tomatoes, chopped, + 1½ tbsp of the oil
- ½ lb spicy Italian sausage
- 1 small yellow onion diced
- ½ cup carrots diced
- ½ cup celery diced
- 1 shallot diced
- ½ tbsp Italian seasoning
- Pinch of crushed red pepper flakes to taste
- 2 large cloves garlic minced
- 4 cups of chicken broth
- 1 (14 oz ) can of white beans, drained & rinsed
- Sea salt and freshly cracked black pepper to taste
- 1 cup baby spinach chopped
- ½ cup whole milk heavy cream, or half & half
- ¼ cup parmesan cheese freshly grated
- Zest and juice of ½ a lemon + some wedges for serving
- 1 tbsp fresh parsley chopped
Instructions
- Place 1½ tablespoons of oil from the sun-dried tomatoes into a large Dutch oven heated over medium-high heat. Chop the sun-dried tomatoes, and set aside until needed.
- Add the sausage and onion; cook, breaking up the meat, until browned, about 3 minutes.
- Add the carrots, celery, shallot, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; cook for 5 minutes, stirring occasionally.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and simmer for 15 minutes over medium heat until the veggies are tender.
- Add the spinach, sun-dried tomatoes, and white beans.
- Mix in the cream, parmesan, lemon zest, lemon juice, and fresh parsley. Simmer for another 5-10 minutes. Taste and re-season if needed.
- Divide the soup among bowls and serve with additional parmesan and lemon wedges. Enjoy!