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In a large pot or Dutch oven, heat about 1 tablespoon of oil from the sun-dried tomatoes over medium heat. Add the diced onion, celery, and carrot. Season with a pinch of salt and pepper, the Italian seasoning, and the Calabrian chili (if using). Sauté for 5-7 minutes until the vegetables begin to soften.

Clear a space in the center of the pot and add the Italian sausage. Allow it to brown and form a crust for 3-4 minutes, then flip and break it up with a wooden spoon. Cook the sausage through, then combine it with the sautéed vegetables.

Add the chopped fresh thyme, rosemary, and minced garlic to the pot. Stir well and cook for another 1 minute until fragrant.

Clear a space in the center of the pot again and add the tomato paste. Let it cook directly on the bottom of the pan for 1-2 minutes to deepen its flavor, then stir it into the rest of the ingredients and cook for another 1-2 minutes.

Pour in the dry white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom with your wooden spoon. Let it simmer for 1-2 minutes until slightly reduced.

Add the drained and rinsed cannellini beans and the low-sodium chicken broth to the pot. Season with additional salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low.

Add the Parmesan rind (if using) and the bay leaf to the soup. Cover the pot and let it simmer gently for 20 minutes, allowing the flavors to meld.

After 20 minutes, carefully remove and discard the bay leaf and the Parmesan rind (if you can locate it). Stir in the julienned sun-dried tomatoes, 1 cup of freshly grated Parmesan cheese, and the half and half or cream. Add the fresh spinach or kale and stir until the greens are wilted, which should take about 2-3 minutes.

Ladle the Tuscan White Bean & Sausage Soup into bowls. Garnish with a squeeze of fresh lemon juice, a sprinkle of additional freshly grated Parmesan cheese, and a grind of black pepper. Serve hot with crusty bread for dipping.


In a large pot or Dutch oven, heat about 1 tablespoon of oil from the sun-dried tomatoes over medium heat. Add the diced onion, celery, and carrot. Season with a pinch of salt and pepper, the Italian seasoning, and the Calabrian chili (if using). Sauté for 5-7 minutes until the vegetables begin to soften.

Clear a space in the center of the pot and add the Italian sausage. Allow it to brown and form a crust for 3-4 minutes, then flip and break it up with a wooden spoon. Cook the sausage through, then combine it with the sautéed vegetables.

Add the chopped fresh thyme, rosemary, and minced garlic to the pot. Stir well and cook for another 1 minute until fragrant.

Clear a space in the center of the pot again and add the tomato paste. Let it cook directly on the bottom of the pan for 1-2 minutes to deepen its flavor, then stir it into the rest of the ingredients and cook for another 1-2 minutes.

Pour in the dry white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom with your wooden spoon. Let it simmer for 1-2 minutes until slightly reduced.

Add the drained and rinsed cannellini beans and the low-sodium chicken broth to the pot. Season with additional salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low.

Add the Parmesan rind (if using) and the bay leaf to the soup. Cover the pot and let it simmer gently for 20 minutes, allowing the flavors to meld.

After 20 minutes, carefully remove and discard the bay leaf and the Parmesan rind (if you can locate it). Stir in the julienned sun-dried tomatoes, 1 cup of freshly grated Parmesan cheese, and the half and half or cream. Add the fresh spinach or kale and stir until the greens are wilted, which should take about 2-3 minutes.

Ladle the Tuscan White Bean & Sausage Soup into bowls. Garnish with a squeeze of fresh lemon juice, a sprinkle of additional freshly grated Parmesan cheese, and a grind of black pepper. Serve hot with crusty bread for dipping.
