Rich and creamy, this Italian White Bean Soup is easy to make but is big on flavor. Warm up with a bowl of this cozy soup served with fresh crusty bread - yum!
6servings
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Ingredients
1poundground Italian sausage
1Tablespoonextra virgin olive oil
1medium yellow oniondiced
2medium carrotspeeled and diced
2celery stalksdiced
3clovesfresh garlicminced
32ounceschicken stock
29ounceswhite cannellini beansdrained
1fresh spring rosemary
1bay leaf
1cupfresh baby spinachfresh
½cupheavy cream
Instructions
In a large pot, cook the sausage over medium heat. Using a large spoon, break apart the sausage into bite-size pieces. Cook until the sausage is cooked through, then transfer the sausage to a paper towel-lined plate.
Add the oil, onion, carrots, and celery to the pot. Cook until the onions have softened, about 3-5 minutes.
Stir in the garlic and allow it to cook for 1 minute.
Add the chicken stock, sausage, beans, rosemary, and bay leaf to the pot. Using a wooden spoon, scrape the bottom of the pot to loosen up the brown bits at the bottom of the pan.
Bring the soup up to a boil over medium-high heat. Once it has come to a boil, reduce the heat to a simmer and allow it to cook for 15 minutes. Turn off the heat, remove the rosemary and bay leaf.
Stir in the spinach and heavy cream and allow the spinach to wilt before serving.
Serve with crusty bread.Notes: Any type of white beans will work in this recipe. You can use canned navy beans, Great Northern bean white beans.You can freeze leftover soup in containers or mason jars.
Video
Notes
Serve with crusty bread.Notes: Any type of white beans will work in this recipe. You can use canned navy beans, Great Northern bean white beans.You can freeze leftover soup in containers or mason jars.