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Tuscan White Bean Soup
1.5
Steps
- In a large pot or skillet, add ground turkey and sausage, seasonings. Cook until browned, about 5 minutes. While meat is cooking, chop all the vegetables, set aside.
- Once the meat is finished set aside. If you cooked it in the soup pot, wipe it clean. In a large pot (or the soup pot) melt butter over medium heat. Sprinkle in the flour, turn the heat to low and whisk it well to ensure there are no clumps. Add in the garlic and onion. Sauté for 2 minutes. Add in tomato paste and mix well.
- Add in chopped celery, carrots, tomatoes, sauté for 2 minutes. Add sherry wine and broth. Let it simmer for about 3-4 minutes.
- Next, add in the drained, rinsed beans and ground meat. Add more broth if you need (depending on how broth-y you like your soups). Cover and simmer for about 15 minutes.
- Add the chopped collard greens, let them wilt and bit. Turn off the heat and serve while warm. Enjoy this hearty delicious soup.
- Keep leftovers in an airtight container and store in the fridge for up to 4 days. Or let the soup cool completely, add to an airtight bag or container and freeze for up 3 months.
Notes
- *great northern beans or Cannellini beans will also work.
- *for extra protein and meat, you can add a full lb of sausage or just freeze the other half for another batch.
- *all purpose gluten free will also work.
- *any white wine will also work!
- *you can also use beef or vegetable broth.
Originally published at sailorbailey.com. Reproduced for personal collection.
