Creamy Tuscan Bean Soup
This rich, tangy soup is made with Italian sausage, white beans, and creamy Parmesan. It’s gluten-free and packed with 30 grams of protein per serving.
Servings: 6 bowls
Ingredients
- 1 8 oz jar sun-dried tomatoes
- 1 lb Italian chicken sausage
- 2 yellow onions chopped
- 6 cloves garlic minced
- 1 medium celery stalk chopped
- 2 medium carrots chopped
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1/4 tsp chili powder
- 6 cups chicken stock
- 2 16 oz cans white beans drained and rinsed
- Sea salt to taste
- Black pepper to taste
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- juice of 1 lemon
- 2 tsp lemon zest
For Serving
- Parsley chopped
Instructions
- Drain 3 tbsp oil from the sun-dried tomato jar into a large pot. Chop the sun-dried tomatoes and set aside.
- Heat a large pot over medium-high heat. Add chicken sausage and onions. Cook for 6–8 minutes, breaking up the sausage, until browned and the onions are softened.
- Add garlic, celery, carrots, Italian seasoning, garlic powder, chili powder, salt, and pepper. Cook for 4–5 minutes, stirring occasionally.
- Add chicken stock and bring to a simmer. Cook for 10–15 minutes, until carrots and celery are tender.
- Add white beans, sun-dried tomatoes, and spinach. Cook for 2–3 minutes, until the spinach is wilted and beans are warmed through.
- Reduce heat to low. Stir in heavy cream, Parmesan, lemon juice, and lemon zest. Cook for 2–3 minutes, stirring, until warmed through. Do not boil.
- Taste and adjust salt and pepper as needed.
- Top with fresh parsley and serve.
Nutrition
Serving: 1 bowl (20 oz) | Calories: 590kcal | Carbohydrates: 40.7g | Protein: 30.8g | Fat: 33.8g | Saturated Fat: 14.8g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 12.8g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 1250mg | Potassium: 1150mg | Fiber: 8.4g | Sugar: 8.7g | Vitamin A: 4800IU | Vitamin C: 18mg | Calcium: 260mg | Iron: 5.2mg