Italian sausage and bean soup with spinach, grated Parmesan and a dusting of lemon zest on the top. Served with warm ciabatta and olive oil for dipping the bread. The bread wants to be dipped in the soup, too, so mix it up!

Soup is such a great meal on a cold winter day, plus the perfect opportunity to clean out the pantry, freezer and vegetable drawer! This Italian sausage and bean soup recipe can do just that for you, assuming you have sausage or meatballs in your fridge or freezer (which you definitely should!). This recipe is so versatile! You can make a vegetarian version by omitting the meat and using vegetable broth (or water) and adding extra legumes or beans. I use carrots, celery and onions to start, then add peppers, because I have some. I was going to use lentils, but use dried chick peas, because I have some. I'm throwing in spinach, because I have some. You get the drill. Use what you have, make it your own. My house smells fantastic right now.

1 large swirl of olive oil
1 lb. each hot and sweet Italian sausage, ground or links, casings removed (feel free to sub chicken or turkey sausage or even store-bought meatballs cut into quarters. You'll have to rename it if you do.)
1 large onion, chopped
3 cloves chopped garlic
1 large carrot, peeled and chopped
1 cup of chopped celery including the leaves
1 - 2 cups of chopped bell peppers
(1) 28 oz. can of crushed tomatoes, preferably San Marzano
(1) 28 oz. can of finely diced tomatoes, preferably San Marzano
(2) 32 oz. boxes of broth - chicken, beef or vegetable (you can use water too)
2T. or more of dry Italian Seasoning, oregano, thyme, rosemary or any combo thereof
1 - 2 bay leaves
1/2 T red pepper flakes (optional if using hot Italian sausage)
1 Parmegiano Reggiano cheese rind (optional, but in my opinion, key)
1 1/2 cups or more of some type of beans or legume, fresh or canned
1 bunch of fresh, cleaned spinach (this could be kale)
Salt and pepper to taste
Zest of lemon to taste

ingredients are assembled and ready to go

Once the sausage begins to brown, add the chopped veggies and garlic, stirring occasionally until the veggies are tender

The ingredients are assembled and ready to go. Once the sausage begins to brown, add the chopped veggies and garlic, stirring occasionally until the veggies are tender.

In a large soup pot over medium heat, add a swirl of olive oil to cover the bottom of the pot. Once it starts to shimmer, add the sausage meat. Let brown a bit and then break it up into large, bite sized pieces with a spoon, as it will break down further during cooking. Once halfway there, add the chopped vegetables including the garlic and stir occasionally until the veggies start to smell lovely and the onions are translucent. Next add the canned tomatoes, stock and/or water, more seasoning if desired (this can also be done later) and the cheese rind. When this comes up to a slow boil, add the beans. Once THIS comes back to a slow boil, reduce the heat and cover. Let simmer accordingly depending on the type of beans used.

The soup is assembled and ready to simmer. Using dried beans results in a longer simmer but a tastier end product, IMHO.

Here's the deal with the beans: if you are using dried beans, they will need to either soak overnight or be simmered for an hour in salted water prior to adding to the pot, but they will be worth it. Lentils can be added directly to the soup pot (please wash them first). Canned beans can be rinsed and added to the soup pot, which drastically cuts down cooking time. What you sacrifice in taste and texture you make up in time. Your call. Again, use what you have. Since I am using the dried chick peas which have been soaked, I will need to simmer this soup for at least an hour, which is fine by me! If you used canned beans, 20 minutes is fine. Check your seasonings and at the last minute, add the spinach. Stir thoroughly. Fish that cheese rind and the bay leaves out of there before serving! Ladle up a bowl, top with parmesan cheese, a little lemon zest then serve with a nice, crusty piece of bread for dipping, maybe a green salad. It's soooo good!

As usual, my recipe serves about 90 people, so I can bring some to Mom, some to my kids, feed the homeless and then save some for later in the week. Any other leftovers can easily be frozen and eaten again another day. Enjoy your version of this soup. Some recipes add potatoes or even pre-cooked pasta, but enough is enough. If you choose to add potatoes, add them with the tomatoes, stock and bean step. If you choose pasta, pre-cook it in a separate pot and ladle hot soup over it. Rib-sticking good!

A big ol’ pot of Italian sausage and bean soup, loaded with veggies and goodness. Just waiting for a sprinkling of Parmesan and lemon zest. Fresh, delicious and warming on a winter day!

Italian Style Sausage & Bean Soup Recipe