Italian White Bean, Spinach and Beef Soup


Italian White Bean, Spinach and Beef Soup

Recipe by Summit Natural Health CentreCourse: Soups


Prep time


Cooking time




  • 1 lb ground beef

  • 1/2 large yellow onion, diced into 1/2″ pieces

  • 4 large garlic cloves, minced

  • 4 cups chicken stock

  • Crushed sea salt or kosher salt

  • Freshly cracked black pepper

  • 1/2 teaspoon dried crushed rosemary

  • 1/2 teaspoon dried thyme

  • 1 1/2 cups cooked white cannellini or great northern beans, or 1 can of beans

  • 10 ounces fresh spinach (washed and stems removed)

  • Pecorino Romano cheese, finely grated for topping


  • In a medium size stock pot, over medium heat, brown the beef for about five minutes.
  • Season with salt and pepper as it cooks.
  • Drain excess grease and return to the stove.
  • Add the onions and the garlic and continue cooking until the onions are soft.
  • Add the chicken stock, beans, thyme and rosemary.
  • Bring to a boil. Reduce the heat and simmer for about 5 minutes.
  • While this is simmering, roughly tear or chop the spinach into 1-2″ pieces. Add the spinach to the pot and simmer for a minute or two, until the spinach is wilted.
  • Adjust seasonings to taste.
  • Top with cheese.