ITALIAN WHITE BEAN SOUP WITH SAUSAGE MEATBALLS

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 ITALIAN WHITE BEAN SOUP WITH SAUSAGE MEATBALLS

Italian White Bean Soup with Sausage Meatballs is the coziest dinner imaginable, it’s based on a traditional Italian bean soup with brilliant little sausage meatballs that take no  time to make. Family dinner, game day, holiday potluck, this hearty soup is a keeper.

Coursedinner

CuisineItalian

Prep Time15 minutes

Cook Time40 minutes

Yield8 servings

Ingredients

• 2/3 pound Italian sweet sausage meat
• fresh cracked black pepper
• olive oil
• 1 medium yellow onion, finely diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 48 ounces chicken broth or stock
• 1/2 tsp saffron threads
• 1 bundle fresh rosemary and fresh thyme stems, tied
• 2 15-ounce cans white beans or cannellini beans, drained
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup heavy cream
• 1 large bunch spinach leaves (remove any thick stems)
• 1 tsp fresh minced rosemary
• salt to taste
• 1 tsp lemon juice or vinegar (optional)

Instructions

• Grind a layer of black pepper on a dinner plate. I use a medium coarse grind. Scoop sausage meat with a small 1 inch scoop and roll into round balls, then roll the balls in the pepper to lightly coat. Add more pepper as needed.
• Lightly coat the bottom of a heavy soup pot with olive oil and heat until hot. Brown the sausage meatballs, in two batches, until browned all over, and then remove to a plate. I like to give the pot a shake and swirl right after adding the meatballs to keep them round and get all sides an initial browning.
• Add the onions, carrots, celery, and garlic to the pot and add more olive oil if needed. Saute for 10 minutes, stirring often, until the vegetables just start to soften.
• Add the broth, saffron, and herbs to the pot, along with the beans and meatballs. Give everything a good stir and bring up to a boil. Turn down the heat and simmer for 15 minutes, just until the vegetables are tender.
• Stir in the cream and Parmesan and then add the rosemary and spinach. Bring back to a simmer and taste to adjust the salt if necessary. If the soup seems to need brightening, I will sometimes add a squeeze of lemon or a teaspoon of sherry vinegar.

Notes

recipe adapted from The Bettered Blondie

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