Creamy Tuscan White Bean & Sausage Soup

Soup season does not have to be over! This creamy tuscan white bean and sausage soup is packed with both protein and veggies, creating the perfect comforting dish. It’s basically a warm cozy hug in a bowl. Pair it with a thick, crusty slice of sourdough bread, and a big glass of red wine!

Makes: 5-6 servings

Ingredients

3 tbsp olive oil, divided

1 lb Italian sausage, casing removed (omit for vegetarian)

½ yellow onion, diced

¾ cup celery, diced

¾ cup carrots, diced

1 tsp salt

½ tsp pepper

5 garlic cloves, minced

2 tbsp tomato paste

1 tbsp fresh rosemary, chopped

1 tsp dried basil

¼ tsp red pepper flakes

3 cups veggie broth

2 cans white beans, drained & rinsed

1 (15 oz) can diced tomatoes

2-3 tbsp sun-dried tomatoes, in oil

2 large handfuls finely chopped kale

1 tbsp balsamic vinegar

½ cup half & half (sub coconut milk for dairy free)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add italian sausage and use a wooden spoon or meat chopper to break up the sausage. Crumble and brown the sausage until fully cooked. Use a slotted spoon to transfer to a bowl, leaving any excess grease in the pot.

2. Add 1 more tbsp of olive oil, followed by the onions, celery & carrots. Sauté for ~10 minutes, stirring occasionally, until the veggies start to soften. 

3. Add salt, pepper, & garlic cloves. Stir to incorporate and cook for 1-2 more minutes until the garlic becomes fragrant. 

4. Stir in the tomato paste, fresh rosemary, dried basil, and red pepper flakes. 

5. Add veggie broth, white beans, diced tomatoes, & sun-dried tomatoes. Bring to a boil, then lower heat to medium-low and cover with a lid for ~15 minutes. 

6. Remove from heat, then stir in the kale, balsamic vinegar, and half & half. 

7. You can leave it as-is for a more chunky soup, or you can use an immersion blender to partially purée it. If you’re blending, just make sure you do this BEFORE adding the sausage back into the soup.

   1. **If you don’t have an immersion blender, you can also transfer a few cups to a regular blender, then add it back to the soup. No need to blend ALL of it.

8. Once you have the soup base to the consistency you want, stir the sausage back in. 

9. Taste and adjust seasoning as needed.

Be sure to take a pic & tag @thepreppedpalate in your creations 📸