Italian White Bean Soup

Italian White Bean Soup

Italian White Bean Soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 2 Tbsp olive oil
  • 1 lb. hot italian sausage
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 14 oz. diced fire roasted tomatoes
  • 4 cups chicken stock
  • 2, 15 oz. cans of white beans (cannellini)
  • 2 cups fresh spinach, chopped
  • ½ cup whole milk
  • ¼ cup grated parmigiano-reggiano cheese
  • 1 parmigiano-reggiano cheese rind
  • 1 Tbsp dried oregano
  • 1 tsp red chili flakes
  • Salt + pepper


Heat a heavy-bottomed stock pot over medium heat with the olive oil. Cook the sausage, breaking it up with a wooden spoon as you go, until cooked through and browned, about 8 minutes. Remove the sausage from the pot and drain any excess fat. Leave a small amount of oil in the pan and add the vegetables. Season with salt and cook just a few minutes, no browning needed. Add the tomatoes, beans and stock. Stir and bring to a simmer. Season again with salt and pepper, and add the oregano, cheese rind and chili flake. Return the sausage to the pot, and simmer for at least 20 minutes, or until the vegetables are tender. The soup can be served right away. Just before serving, stir in the milk and add the spinach, remove the rind. Top each serving with plenty of parmesan cheese.

Recipe Notes

For those who wonder about the delights of cheese rind in soup, here’s some background on why people save cheese rinds.


This Italian White Bean Soup is simple enough to make on a weeknight, but the spicy notes and intense parmesan flavors of this soup make it taste like it was cooked all day.

Recipe Attempts

This recipe has been attempted by the author 2 time(s).