Chef John Folses' Tuscan Sausage and Cannellini Bean Soup

Tuscan Sausage and Cannellini Bean Soup

1 Hour
YIELDS: 8 Servings

COMMENT: Americans eat more Italian food than any other regional cuisine. This soup combines cannellini beans, which are often used in Italian cooking, with spinach, sweet peppers and sausage to create a wonderful Italian dish.


  • 1 pound bulk Italian sausage
  • 2 cans Bush's cannellini beans
  • 2 cups diced onions
  • 1 cup diced celery
  • ½ cup diced red bell peppers
  • ½ cup diced yellow bell peppers
  • 2 tbsps minced garlic
  • 1 quart vegetable broth
  • 1 quart chicken broth
  • 3 cups chopped fresh spinach
  • 1¼ tsps Italian seasoning
  • salt and black pepper to taste

In a 3-quart stockpot, brown sausage over medium-high heat. Drain excess grease. Add all ingredients except for the beans and bring to a rolling boil. Reduce heat and simmer for 30-45 minutes. Add beans and cook 10 additional minutes. Season to taste with salt and pepper. Serve in warm soup bowls over a piece of crusty Italian bread. Garnish with a sprig of fresh basil.