Italian White Bean Soup
This Italian White Bean Soup is the kind of rustic, soul-soothing dish that wraps you in warmth from the inside out.
Hearty and aromatic, it layers the richness of spicy Italian sausage with tender cannellini beans, fresh vegetables, and earthy rosemary. A splash of full-fat coconut milk gives it a creamy depth, while spinach adds a touch of brightness and balance.
Whether you’re craving something cozy on a cold night or nourishing after a long day, this soup delivers bold flavor, comforting texture, and a sense of home in every spoonful.
Why People Will Love This Italian White Bean Soup:
Comfort in a bowl: This soup delivers warmth and heartiness through every spoonful, making it perfect for chilly evenings or whenever you need a nourishing reset.
Rich yet balanced flavors: The bold, savory depth of spicy Italian sausage is softened by the creaminess of coconut milk and elevated by fresh herbs and vegetables.
Wholesome and filling: Packed with protein-rich white beans, fiber-filled veggies, and healthy fats, it’s a complete meal that satisfies without being heavy.
Layered, aromatic base: Onions, garlic, rosemary, and bay leaves infuse the broth with an Italian-inspired fragrance that fills the kitchen with warmth before you even take a bite.
Customizable for any diet: You can make it milder, swap the sausage for plant-based alternatives, or use cream instead of coconut milk—without losing the soul of the dish.
Easy one-pot preparation: Minimal cleanup, simple steps, and accessible ingredients make it a practical go-to for busy weeknights and cozy weekends alike.
Key Ingredients:
Spicy Italian sausage forms the savory backbone of the soup, infusing the broth with rich, meaty depth and a gentle heat that lingers on the palate.
Cannellini beans bring creamy texture and subtle earthiness, absorbing the flavors of the broth while adding plant-based protein and fiber.
Aromatics like onion, garlic, and celery create the foundational flavor base—slow-simmered and softened to release their natural sweetness and fragrance.
Fresh rosemary and bay leaves lend a woodsy, herbaceous note, enhancing the Italian essence of the dish with warmth and depth.
Full-fat coconut milk adds a silky, luxurious finish that balances the spice and rounds out the soup’s body—unexpected yet harmonious.
Spinach provides a final touch of freshness, color, and gentle bitterness, offering contrast to the richness and tying the whole bowl together.
Expert Tips:
Brown the sausage thoroughly for maximum flavor: Don’t rush this step—let the sausage develop a golden-brown crust before adding vegetables. Those browned bits (fond) at the bottom of the pot dissolve into the broth, creating rich, layered depth.
Sauté the vegetables until aromatic, not just soft: Give the onion, garlic, carrots, and celery time to release their natural sweetness. This slow build of flavor adds dimension to the soup’s base and avoids a “flat” broth.
Use low-sodium broth and season gradually: Since sausage and bouillon already bring salt, using low-sodium broth allows you to control the seasoning. Always taste after simmering before adjusting salt levels.
Simmer gently to preserve texture: A rapid boil can break down beans and vegetables too quickly. A gentle simmer allows everything to meld while maintaining the integrity of each ingredient.
Add coconut milk at the end for creaminess without curdling: Stir in the coconut milk just before turning off the heat to retain its silky texture. Boiling it too long can separate the fat.
Layer with finishing touches: A drizzle of quality olive oil, a grating of Parmesan, or a pinch of lemon zest just before serving can brighten and elevate the entire bowl.
Let it rest before serving: Like many soups, it benefits from a short resting period after cooking. Letting it sit for 10–15 minutes allows flavors to settle and deepen naturally.
Italian White Bean Soup
Ingredients
1 tablespoon olive oil
1 pound ground spicy Italian sausage
1 small yellow onion, finely diced
3 cloves garlic, minced
3 medium carrots, peeled and chopped
2 celery stalks, chopped
4 cups chicken broth (low-sodium preferred)
1 teaspoon kosher salt (or to taste)
¼ teaspoon crushed red pepper flakes
2 cans (14.5 oz each) cannellini beans, drained and rinsed
2 cups fresh spinach leaves
1 sprig fresh rosemary
2 bay leaves
1 cup full-fat coconut milk (unsweetened)
Instructions:
In a large soup pot, heat the olive oil over medium heat. Add the ground Italian sausage and cook until it’s mostly browned, breaking it up as it cooks.
Stir in the diced onion, minced garlic, carrots, and celery. Sauté for about 3 minutes, or until the onion is soft and the carrots begin to tenderize.
Pour in the chicken broth and add the salt, crushed red pepper flakes, drained white beans, rosemary sprig, and bay leaves. Increase the heat to bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes.
Remove the rosemary and bay leaves from the pot and discard.
Stir in the full-fat coconut milk and fresh spinach. Let the spinach wilt for 1–2 minutes, then remove the pot from heat.
Ladle into bowls and serve warm. Optionally, top with grated Parmesan, a drizzle of olive oil, or crusty bread on the side.
Important Notes When Making Italian White Bean Soup:
Ingredient quality directly affects flavor: Use a high-quality Italian sausage, as it’s the flavor anchor of this dish. Whether pork or turkey, look for one with natural spices and no fillers for a cleaner, richer taste.
Bean texture matters: Cannellini beans should be tender but not mushy. Draining and rinsing canned beans helps control salt levels and improves the soup’s clarity. For deeper flavor, mash a few beans into the broth during simmering to naturally thicken it.
Herb balance is key: Fresh rosemary and bay leaves can easily overpower if left too long. Simmer them for just 15 minutes, then remove. This imparts herbal depth without bitterness or woodiness.
Coconut milk should be full-fat and unsweetened: Avoid light or sweetened versions—they can dilute the flavor or clash with the savory profile. Full-fat coconut milk adds richness and a smooth finish, complementing the spice and aromatics.
Spinach goes in last to retain freshness: Add it just before removing the soup from the heat. Overcooking spinach turns it dull and slimy. Wilting it gently preserves its color and subtle flavor.
Crushed red pepper is optional but powerful: Start with a small amount. The sausage may already bring heat, and too much chili can overwhelm the creaminess of the broth.
Let it rest for flavor development: Like many soups, this one tastes even better after sitting for 15–30 minutes—or even the next day. The resting time allows all the elements to harmonize more deeply.
How To Enjoy Italian White Bean Soup After Cooking
Let It Rest Briefly
After simmering and wilting the spinach, allow the soup to rest off the heat for about 10–15 minutes. This pause lets the flavors meld together more deeply and creates a more cohesive, balanced bowl.
Stir Before Serving
Give the soup a gentle stir before ladling into bowls to redistribute the beans, sausage, and vegetables evenly. This ensures every serving is well-balanced and hearty.
Add Your Finishing Touches
Top each bowl with optional garnishes to add layers of flavor and texture:
- A drizzle of good-quality olive oil for richness
- Freshly grated Parmesan for saltiness and depth
- A pinch of red pepper flakes for extra heat
- A squeeze of lemon for brightness
- Cracked black pepper for bite
Pair with Something Rustic
Serve the soup with warm crusty bread, a toasted baguette, or garlic toast. The bread is perfect for dunking and soaking up the flavorful broth. A side salad with balsamic dressing adds freshness and contrast.
Enjoy as a Make-Ahead Marvel
This soup tastes even better the next day. If making in advance, store in the fridge and reheat gently over low heat. The beans thicken the broth slightly, and the flavors deepen beautifully.
Create a Cozy Setting
This dish is comfort food—best enjoyed in a relaxed setting. Serve in warm bowls, with soft lighting and maybe even a cozy blanket nearby for that full-body nourishment.
Nutrition Information
For 1 serving of Italian White Bean Soup, assuming the recipe yields about 6 generous servings:
Calories: 410 kcal | Total Fat: 27.8 g | Saturated Fat: 11.2 g | Monounsaturated Fat: 9.4 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 55 mg | Sodium: 780–850 mg (depending on broth and sausage used) | Total Carbohydrates: 21.6 g | Dietary Fiber: 5.2 g | Sugars: 3.4 g | Protein: 22.3 g
Frequently Asked Questions:
Can I substitute the sausage with a plant-based option?
Yes. You can use plant-based Italian sausage or even sautéed mushrooms for a vegetarian version. Just be sure to adjust seasoning—plant-based sausages may be less salty or spicy than traditional ones.
What type of white beans work best in this soup?
Cannellini beans are ideal for their creamy texture and mild flavor. However, you can also use great northern beans or navy beans if that’s what you have on hand.
Does the coconut milk make the soup taste like coconut?
No, not strongly. Full-fat unsweetened coconut milk adds creaminess and body without an overpowering coconut flavor, especially when balanced by the sausage, herbs, and aromatics.
Can I freeze this soup?
Yes, with a few tips. Let the soup cool completely, then freeze in airtight containers. Note that the spinach may become softer upon reheating, but the flavor remains excellent. Stir well when reheating and adjust seasoning if needed.
How can I make the soup thicker or heartier?
Mash a portion of the beans or blend a cup of the soup and stir it back in to naturally thicken the broth. You can also add a handful of small pasta (like ditalini) or diced potatoes for a more filling version.
Do I need to drain and rinse canned beans before adding them to the soup?
Yes. Draining and rinsing canned beans removes excess sodium and the starchy canning liquid, which can affect the flavor and clarity of your soup. It also gives you more control over seasoning.
When should I remove the rosemary and bay leaves?
After about 15 minutes of simmering. These herbs release their essence quickly. Leaving them in too long can lead to bitterness or overly strong herbal notes. Always remove them before adding the coconut milk and spinach.
Can I use cream or milk instead of coconut milk?
Yes, but use with care. Heavy cream or half-and-half can be used for a more traditional creamy finish. Add it at the end over low heat and avoid boiling to prevent curdling. Coconut milk offers a dairy-free option with a subtle richness.
How do I keep the spinach vibrant and not overcooked?
Add the spinach at the very end. Once you’ve removed the soup from heat, stir in the fresh spinach and let it wilt for 1–2 minutes. This preserves its bright color and delicate texture.
Can I prep any parts of this soup ahead of time?
Absolutely. You can chop all vegetables, cook the sausage, and even make the full broth (minus spinach and coconut milk) 1–2 days in advance. Store it in the fridge, and when ready to serve, reheat, add spinach and coconut milk, and enjoy fresh.