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Italian White Bean Soup

Creamy and Comforting Italian White Bean Soup
Course Soup
Cuisine American, Italian
Keyword clean eating, dairy free, gluten free, soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 393kcal
Author Sara


  • 1 Tbls Olive Oil
  • 1 lb Spicy Italian Sausage ground
  • 1 Yellow Onion small, diced
  • 3 cloves Garlic minced
  • 3 Carrots peeled & diced
  • 2 stalks Celery diced
  • 4 cups Chicken Broth
  • 1 tsp Salt
  • 1/4 tsp Crushed Red Pepper Flakes
  • 2 Cans of White Beans (drained) 14.5 oz, cannellini
  • 2 cups Spinach fresh
  • 1 sprig Rosemary
  • 2 Bay Leaves
  • 1 cup Full Fat Coconut Milk


  • In a soup pot, heat oil over medium heat and cook the ground Italian sausage until mostly cooked through
  • Then add in the onion, carrots, garlic and celery. Cook for 3 minutes until the onions are translucent and the carrots are slightly tender
  • Add in the chicken broth, salt, pepper flakes, beans, rosemary and bay leaves. Bring to a boil and then reduce to a simmer. Let simmer for 15 minutes
  • Discard rosemary and bay leaves. Stir in the coconut milk and spinach. Remove from heat and serve.


*If you are not dairy free - you can replace coconut milk with heavy cream
To Make the Soup Whole30 Compliant:
Many people have asked me how to make this soup Whole30 compliant and it's actually very easy! The first thing to note is that you need compliant Italian Sausage. I like to get mine from Pederson's Farms. You can get it online or I often find it at Sprouts!
The next thing to replace is the beans. Beans are not Whole30 compliant, but potatoes are! You can simply sub out the beans for two russet potatoes peeled & diced. They will cook while the soup is simmering.


Calories: 393kcal | Carbohydrates: 8g | Protein: 13g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 57mg | Sodium: 1561mg | Potassium: 620mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6118IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 3mg