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'I Do' Italian White Bean Soup


  • 1 pound Pasture to Plate Co. ground sausage (use ground pork for less spicey version)

  • 1 egg white

  • 1/2 cup seasoned italian bread crumbs

  • 1 medium white onion

  • 4 cups chicken broth

  • 1 can diced tomatos

  • 2 cups fresh spinach chopped

  • 4-5 minced garlic cloves

  • 15.5 ouce can cannellini beans (drained and rinsed)

  • 1 teaspoon fresh chopped thyme (1/2 teaspoon dry)

  • 1 teaspoon fresh chopped rosemary (1/2 teaspoon dry)

  • 1 pinch red pepper flakes

  • salt

  • pepper

  • 2 tablespoons oil (I use avacado oil)

  • Garnish with shredded parmesan or romano cheese

  • Serve with crusty bread


  • Prepare meatballs by combining sausage with 1 egg white, 1/2 cup seasoned bread crumbs, salt and pepper to taste. Shape into 1 into diameter meatballs.

  • In a stockpot or large pan, heat 2 tablespoons oil over medium-high heat. Add meatballs and season with a dash of salt and pepper. Turn meatballs until brown on all sides (3-4 minutes total). Drain excess liquid if needed.

  • Add 1 finely chopped medium onion, sautee for 4 minutes until translucent. Add 4-5 mined garlic cloves and cook 1 minute. Add cannellini beans (drained and rinsed), thyme, rosemary, red pepper flakes, tomatoes and broth. Bring to boil and reduce heat, cover and simmer 5 minutes.

  • Wash and coursley chop 2 cups fresh spinach, add to soup and simmer 5 more minutes.

  • Adjust seasoing to taste.

  • Garnish with shredded parmesean or romano cheese.

  • Serve with crusty bread.

Makes 4-6 servings


Mindy L. Stedem

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