This cozy Tuscan White Bean Soup with Meatballs is filled with turkey–sausage meatballs, white beans, and veggies—excessive in protein and fiber and excellent for meal prep.
Tuscan White Bean Meatball Soup
I’ve been getting so many requests for extra high-fiber meals, and this cozy Tuscan White Bean Soup with Meatballs went by just a few checks to get it good. I attempted boosting the fiber within the meatballs with oat flour, however they turned out somewhat too comfortable, so I went again to breadcrumbs and centered on constructing taste as a substitute—utilizing contemporary floor turkey, including sausage, and ending the soup with hearty collard greens as a substitute of kale. The result’s a high-protein, high-fiber soup made with white beans, numerous veggies, and tender meatballs that maintain collectively fantastically and freeze nicely for busy weeks.
Why This Hearty Soup Recipe Works
Currently, I’ve been making an attempt so as to add extra beans to my meals, and this Tuscan White Bean Soup with canned beans rapidly grew to become a favourite. As somebody centered on boosting protein and fiber, this one hits the spot.
- Excessive-protein twist on a traditional: Conventional Tuscan white bean soup is often vegetarian, however including turkey-sausage meatballs makes it extra satisfying and ultimate for anybody making an attempt to hit their protein targets.
- Creamy texture with out cream: Mixing one can of white beans whereas leaving the opposite complete offers the broth a thicker texture. Good for choosy bean eaters!
- Fiber-rich and nutrient-packed: This soup offers loads of fiber and vitamins from the beans and greens.
- One-pot comfort: You brown the meatballs, add the aromatics, and simmer all the pieces collectively in a single pot for simple cleanup and streamlined cooking.
- Good for meal prep: The flavors get even higher because it sits, and the blended-bean base helps it reheat fantastically, whether or not you’re storing it for the week or freezing it for later.
Components You’ll Want
Beneath are the elements for the turkey and rooster meatballs and white bean soup. See the recipe card under for the precise measurements.
Meatballs
- Protein: Use half 93% lean floor turkey and candy Italian rooster sausage, which provides numerous further taste.
- Binders: One giant egg and Italian-seasoned breadcrumbs.
- Aromatics: Finely chopped onion and garlic
- Contemporary Herbs: Sage and parsley
- Seasoning: Salt and black pepper
Tuscan Soup
- Olive oil for sauteing the greens
- Greens: Carrots, celery, onion
- Taste Boosters: Minced garlic, contemporary thyme and sage, a bay leaf, and kosher salt.
- Unsalted Broth: I’ve been utilizing rooster bone broth currently to simply improve the protein content material. Nonetheless, common rooster broth can even work.
- Beans: Drain and rinse the canned cannellini beans.
- Leafy Greens: Collard greens or flat-leaf kale (additionally referred to as lacinato or dinosaur kale). To take away the stems, maintain the leaf the other way up and run your hand down the stem to drag off the leaves.
- Non-compulsory for Serving: Lemon juice or grated Parmesan
How one can Make Tuscan White Bean Soup
Browning the meatballs first enhances their taste and texture. Nonetheless, in case you’re in a rush, you’ll be able to merely simmer them within the broth till they’re cooked by within the center. See the recipe card on the backside for printable directions.
- Mix a can of beans with 1 cup of broth. This combination will make the soup creamy and thick with out including any dairy. Plus, it boosts the fiber and protein.
- Make the meatballs: Mix all of the meatball elements in a bowl. Watch out to not overmix so the meatballs keep tender. Type the combination into 24 small meatballs and place them on a parchment-lined plate.
- Brown the meatballs on all sides in a big soup pot over medium warmth. Switch them to a plate.
- Prepare dinner the veggies: Sauté the carrots, celery, and onion over medium-low warmth till they’re softened. Then, add the garlic and herbs.
- Boil and simmer: Add the remaining broth, meatballs, pureed and complete beans, salt, and pepper. Improve the warmth to excessive and convey to a boil. Then, cut back the warmth to low and simmer, lined, for 10 minutes. Add the greens and proceed cooking till the meatballs are achieved and the greens are tender.
Variations
- Save time: As an alternative of shaping the meat combination into meatballs, simply combine all of the elements and cook dinner it like floor turkey. Take pleasure in all the nice flavors with a lot much less effort!
- Protein choices: Substitute floor turkey with rooster and Italian rooster sausage with turkey. If you need it somewhat spicy, use spicy Italian sausage.
- Use simply 1 meat: Preserve it easy and use 1 pound of floor turkey or 1 pound of sausage. In the event you don’t use any Italian sausage, improve the kosher salt to 1 teaspoon.
- Egg allergy? You may substitute a flax egg or simply depart it out, particularly in case you’re not shaping the combination into meatballs.
- Vegetarian Tuscan white bean soup: Skip the meatballs and add an additional can of beans, or sauté some mushrooms with the opposite greens.
- Modify the salt: In case your broth accommodates salt, lower the kosher salt or omit it if wanted. Simply style the soup and add somewhat at a time.
- Experiment with herbs: Use chives, rosemary, oregano, or basil in case you’re lacking any contemporary herbs. You can too use dried herbs in case you favor.
- White beans: Exchange Cannellini beans with Nice Northern or navy beans.
- Make it cheesier: Throw in a Parmesan rind whereas the soup simmers.
Storage
- Refrigerate the white bean soup for as much as 4 days.
- Freeze it in glass containers for as much as 3 months.
- Thaw within the fridge the day earlier than, and reheat within the microwave or on the range.
Extra Italian Soups You’ll Love
For extra dinner concepts, take a look at my Soups Recipes assortment, plus these 5 scrumptious Italian soup recipes to encourage your subsequent meal!
Yield: servings
Serving Dimension: 1 1/2 cups
For Soup
- 1 tablespoon olive oil
- 2 giant carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 medium yellow onion, chopped
- 3 garlic cloves, finely minced
- 1 tablespoon contemporary thyme, chopped
- 1 tablespoon contemporary sage, chopped
- 1 bay leaf
- 6 cups rooster bone broth, unsalted (or common broth) divided
- 2 15-ounce cans white beans, comparable to cannellini or navy beans, drained and rinsed, divided
- 4 cups collard greens, or flat leaf kale, thinly sliced (take away stems)
- 1-½ teaspoons kosher salt, use much less in case your bone broth has salt, or to style
- contemporary lemon juice OR Parmesan, for serving (non-obligatory)
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Mix 1 can of the beans with 1 cup of the broth.
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In a big bowl, mix the bottom sausage, floor turkey, egg, breadcrumbs, onion, garlic, sage, parsley, salt, and black pepper. Combine gently till simply mixed—keep away from over mixing to maintain the meatballs tender.
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Type meatballs, roll the combination into 24 small meatballs (about 1–1.5 inches). *See word under for lazy option to make them
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Warmth a big heavy nonstick soup pot or Dutch oven over medium warmth and frivolously spray the skillet with oil. Add the meatballs and brown them on all sides (they don’t must be absolutely cooked by). Take away and put aside.
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Add 1 tablespoon of olive oil, carrots, celery, and onions and cut back warmth to medium-low. Prepare dinner about 5 to eight minutes, stirring often, till softened. Add the garlic, thyme, sage, and bay leaf. Prepare dinner 1 minute till aromatic.
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Add the remaining rooster broth, meatballs, pureed and complete beans, salt and pepper and convey to a boil over excessive warmth. As soon as boiling, cut back the warmth to a simmer, cowl and cook dinner for 10 minutes. Add within the collard greens and simmer for an extra 10-12 minutes, till the meatballs are cooked by and the greens are tender.
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Ladle the soup into bowls. Add an non-obligatory squeeze of lemon or parmesan, and a few crusty bread on the facet.
Final Step:
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*Lazy Method: Don’t kind the meatballs, simply saute them till crumbled and put aside.
Serving: 1 1/2 cups, Energy: 308 kcal, Carbohydrates: 28 g, Protein: 27.5 g, Fats: 10 g, Saturated Fats: 2.5 g, Ldl cholesterol: 75 mg, Sodium: 800 mg, Fiber: 10 g, Sugar: 5 g