Main
Tuscan White Bean Soup
40 minServes 6Nutri-Score B€€
B
40 min
40 minTuscan White Bean Soup
what you need
Ingredients
olive oilPantry15 ml
spicy sausage (casings removed if needed)Meat450 g
yellow onion (small, diced)Produce1 piece
garlic (minced)Produce3 pieces
carrots (diced)Produce3 pieces- celery stalks (diced)Produce2 pieces
brothPantry960 ml
saltSpices5 g
black pepper (ground)Spices1 g
red pepper flakesSpices1 g- cannellini beans (canned, drained and rinsed)Pantry400 g
- pinto beans (canned, drained and rinsed)Pantry400 g
spinach (fresh)Produce60 g- rosemary (chopped)Spices2 g
- bay leavesSpices2 pieces
- full-fat coconut milkPantry240 ml
per serving
Nutrition
345kcal
- Carbs
- 22 g
- Proteins
- 16 g
- Fat
- 22 g
what you’ll use
Tools
Stockpot
Colander
wooden spoon
step by step
Method
- Step 1
Brown the sausage
- Heat the olive oil in a large pot over medium heat.
- Add the spicy sausage and fry, breaking it up, until browned.
- Step 2
Sauté the vegetables
- Add the diced onion, carrots and celery to the pot.
- Stir in the minced garlic.
- Sauté until the vegetables are softened.
- Step 3
Add beans and broth
- Drain and rinse the cannellini and pinto beans, then add them to the pot.
- Pour in the broth and add the rosemary and bay leaves.
- Season with salt, pepper and red pepper flakes.
- Step 4
Simmer the soup
- Bring the soup to a boil.
- Lower the heat and let it simmer, partially covered.
- Step 5
Finish with coconut milk and spinach
- Stir in the coconut milk and the spinach.
- Cook until the spinach is wilted, then remove the bay leaves and serve.
most cooked first