This hearty Tuscan white bean soup is everything you’ve ever wanted in a bowl. Be sure to not add the spinach or kale until you plan on serving the soup as it will not hold as well in the fridge/freezer.
1 12-oz pack
cooked chicken sausage links (halved lengthwise and sliced 1/2 inch thick
medium carrots, chopped
medium garlic cloves, minced
red pepper flakes
In a large dutch oven over medium-high, heat the olive oil until shimmering. Saute the sausage until beginning to brown, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate..
To the remaining oil in the pot, add the onion, carrot, and celery, and cook over medium heat until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
Remove a cup of the beans and add to a blender with a bit of the stock. blend until smooth. Add back to the soup (to help thicken the broth slightly) and simmer for another 5 minutes.
Remove bay, rosemary, and parm rind. Add spinach or kale and stir until wilted. Serve with shaved parmesan.
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