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 a couple of assessments to get it good. I attempted boosting the fiber within the meatballs with oat flour, however they turned out just a little too gentle, so I went again to breadcrumbs and centered on constructing taste as an alternative—utilizing recent floor turkey, including sausage, and ending the soup with hearty collard greens as an alternative of kale. The result’s a high-protein, high-fiber soup made with white beans, a lot of veggies, and tender meatballs that maintain collectively fantastically and freeze properly 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 basic: 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 objectives.
- Creamy texture with out cream: Mixing one can of white beans whereas leaving the opposite entire provides the broth a thicker texture. Good for choosy bean eaters!
- Fiber-rich and nutrient-packed: This soup gives loads of fiber and vitamins from the beans and greens.
- One-pot comfort: You brown the meatballs, add the aromatics, and simmer every little thing 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.
Elements You’ll Want
Under are the substances for the turkey and hen 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 hen sausage, which provides a lot of additional taste.
- Binders: One giant egg and Italian-seasoned breadcrumbs.
- Aromatics: Finely chopped onion and garlic
- Recent 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, recent thyme and sage, a bay leaf, and kosher salt.
- Unsalted Broth: I’ve been utilizing hen bone broth recently to simply improve the protein content material. Nevertheless, common hen broth may 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-obligatory for Serving: Lemon juice or grated Parmesan
Tips on how to Make Tuscan White Bean Soup
Browning the meatballs first enhances their taste and texture. Nevertheless, when you’re in a rush, you possibly can 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 substances in a bowl. Watch out to not overmix so the meatballs keep tender. Kind 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 entire beans, salt, and pepper. Enhance the warmth to excessive and produce to a boil. Then, scale back the warmth to low and simmer, coated, for 10 minutes. Add the greens and proceed cooking till the meatballs are finished and the greens are tender.
Variations
- Save time: As a substitute of shaping the meat combination into meatballs, simply combine all of the substances and cook dinner it like floor turkey. Get pleasure from all the good flavors with a lot much less effort!
- Protein choices: Substitute floor turkey with hen and Italian hen sausage with turkey. If you need it just a little spicy, use spicy Italian sausage.
- Use simply 1 meat: Hold 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’ll be able to substitute a flax egg or simply go away it out, particularly when 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.
- Regulate the salt: In case your broth incorporates salt, lower the kosher salt or omit it if wanted. Simply style the soup and add just a little at a time.
- Experiment with herbs: Use chives, rosemary, oregano, or basil when you’re lacking any recent herbs. You too can use dried herbs when you favor.
- White beans: Change 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, try my Soups Recipes assortment, plus these 5 scrumptious Italian soup recipes to encourage your subsequent meal!
Yield: servings
Serving Measurement: 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 recent thyme, chopped
- 1 tablespoon recent sage, chopped
- 1 bay leaf
- 6 cups hen bone broth, unsalted (or common broth) divided
- 2 15-ounce cans white beans, equivalent 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
- recent lemon juice OR Parmesan, for serving (non-compulsory)
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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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Kind meatballs, roll the combination into 24 small meatballs (about 1–1.5 inches). *See observe under for lazy approach to make them
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Warmth a big heavy nonstick soup pot or Dutch oven over medium warmth and evenly spray the skillet with oil. Add the meatballs and brown them on all sides (they don’t should be totally cooked by). Take away and put aside.
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Add 1 tablespoon of olive oil, carrots, celery, and onions and scale back warmth to medium-low. Prepare dinner about 5 to eight minutes, stirring sometimes, till softened. Add the garlic, thyme, sage, and bay leaf. Prepare dinner 1 minute till aromatic.
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Add the remaining hen broth, meatballs, pureed and entire beans, salt and pepper and produce to a boil over excessive warmth. As soon as boiling, scale 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-compulsory squeeze of lemon or parmesan, and a few crusty bread on the aspect.
Final Step:
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*Lazy Means: 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
