White Bean Soup With Italian Sausage and Fresh Spinach

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This is a tasty Italian-type soup. It's great served with a grilled cheese or Portabello sandwich and sliced fresh fruit. I got the recipe at a cooking class I took in San Diego at Great News Cooking School. Recipe author: Chef Phillis Carey. Note: The beans and tomatoes are canned. The spinach is bagged and is found in the produce department.

Ingredients Nutrition


  1. Heat oil in heavy large Dutch oven over medium-high heat.
  2. Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
  3. Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
  4. Add broth, tomatoes with juice and beans. Bring to a boil.
  5. Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
  6. Just before serving bring to a simmer and stir in the spinach to wilt.
  7. Ladle hot soup into pre-heated bowls.
  8. Sprinkle with Parmesan cheese.

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