This Tuscan white bean soup is a generous mix of Italian wiener, vegetables and beans, all stewed together in an appetizing tomato stock. A fast and simple supper choice that is a finished dinner in one pot!
At the point when I need a simple dinner to heat up with on a chilly day, I go to soups, for example, chicken and wild rice soup, taco soup and this straightforward, yet thoroughly fulfilling white bean soup.
I generally keep an arrangement of canned beans in the storage space for times when I need to assemble a speedy feast. This white bean soup sets cannellini beans with tasty frankfurter, new vegetables and tomatoes for a dinner that is a hit with the two children and grown-ups.
HOW DO YOU MAKE WHITE BEAN SOUP?
Start by cooking Italian hotdog in a pot until it is carmelized and cooked through. Add onions, carrots and celery to the pot, then, at that point, cook until the veggies are mellowed. Mix in garlic, alongside spices and flavors. Pour in chicken stock, then, at that point, add the white beans. Allow the soup to stew until the flavors have consolidated and the vegetables are delicate. Add some new spinach and cook until the greens have shriveled. Finish the soup with a sprinkle of new parsley, then, at that point, serve and appreciate.
WHAT IS THE BEST WHITE BEAN?
I like to utilize cannellini beans in this formula, which are white kidney beans. These beans are delicate with a smooth surface, and hold their shape pleasantly when cooked. You can utilize different assortments of white beans in the event that you lean toward, for example, Great Northern beans.
IS WHITE BEAN SOUP GOOD FOR YOU?
This soup is stacked with beans, tomatoes, greens and vegetables which are altogether components of a solid eating routine. The frankfurter adds a few calories to the dish, however you can utilize turkey wiener to keep it on the lighter side.
- 2 teaspoons olive oil
- 16 ounces Italian sausage casings removed
- 3/4 cup white onion diced
- 2 stalks celery thinly sliced
- 2 medium carrots peeled, halved and sliced
- 2 teaspoons garlic minced
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 1 14 ounce can diced tomatoes do not drain
- 2 15 ounce cans white beans drained and rinsed
- 3 cups baby spinach
- 2 tablespoons chopped parsley
- salt and pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the sausage to the pan; cook for 5 minutes, using a spoon to break up the sausage into smaller pieces.
- Add the onion, celery and carrots to the pan and cook for 4-5 minutes or until just softened. Season the vegetables with salt and pepper to taste. Stir in the garlic and cook for 30 seconds.
- Add the Italian seasoning, diced tomatoes, chicken broth and white beans. Bring the pot to a simmer.
- Cook for 8-10 minutes or until vegetables are tender. Stir in the spinach and cook for 2-3 minutes or until wilted.
- Season the soup with salt and pepper to taste. Sprinkle with parsley and serve.
Calories: 429kcal | Carbohydrates: 10g | Protein: 19g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 746mg | Potassium: 794mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7295IU | Vitamin C: 30mg | Calcium: 92mg | Iron: 3mg