White Bean and Sausage Soup

This wholesome Tuscan White Bean Soup is endlessly customizable, with a savory broth that steals the show — lightly enriched with evaporated milk for creaminess without the guilt! See the post for expert tips, helpful variations (including vegan options), and instructions for making ahead!

📝 Ingredients

• 1 tablespoon olive oil
• 1 large onion, (chopped)
• 1 pound mild Italian sausage ((pork or chicken))
• 1 cup chopped carrots
• 1 cup chopped celery
• 4 garlic cloves, (minced)
• pinch-1/4 tsp red pepper flakes ((optional))
• 3 15 oz. cans cannellini beans, (drained and rinsed)
• 2 teaspoons chicken bouillon ((granulated, crushed cubes, or Zoup!/Better Than Bouillon))
• 1/2 tsp EACH dried parsley, dried basil, dried thyme, dried oregano, salt
• 1/4 tsp EACH ground mustard, paprika, dried dill, pepper
• 1 bay leaf
• 4 cups low sodium chicken broth
• 1 12 oz. can evaporated milk ((or sub more broth))
• 2 cups packed baby spinach
• 2 tablespoons lemon juice
• Freshly grated Parmesan cheese (for serving)
• Fresh parsley (for serving (optional))

👨‍🍳 Instructions

1. 1Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and cook for 5 minutes.
2. 2Add the sausage and cook until almost cooked through.
3. 3Add the carrots, celery, garlic, and red pepper flakes, and sauté for 2 minutes.
4. 4Add the beans, bouillon, bay leaf, spices, and broth. Cover to bring to a simmer, then uncover and gently simmer over low heat for 10-15 minutes, until the vegetables are tender.
5. 5Stir in the evaporated milk and spinach, then continue simmering until the spinach wilts, about 2 minutes. Stir in the lemon juice.
6. 6Season to taste with salt, pepper, etc. Serve bowls garnished with freshly grated Parmesan and parsley.