Even though this past weekend was more like summer than winter, my favorite thing about winter (albeit mild this year) is having soup for lunch or dinner (or both).  There is something so satisfying about a steaming hot bowl of soup with a side salad and some really good, crusty bread…and if it’s dinner, a glass of wine.

I was given a recipe for White Chili some years ago and while I loved it my family preferred to have me prepare the red chili.  I blogged about our new favorite red chili recipe HERE, it was compliments of Pioneer Woman and we were surprised how delicious we thought it was.  That still left me hungry for a white bean soup and so I modified the white chili recipe and was amazed when hubby raved about it and said it was definitely a keeper, a supreme compliment and the only way I’m certain he truly likes the dish! (Lyn is always complimentary and kind when he comments but there have been those rare occasions when he says he likes a new recipe but in fact, when I prepare it sometime later he says I don’t need to fix it again).

This is truly an easy-peasy recipe and I believe if you like the ingredients you will enjoy the final outcome.

KB’s Cannelloni Bean Soup

 1 tablespoon canola oil

3 14.5-ounce cans cannelloni beans, rinsed and drained

1 lb. Italian sausage [hot], casings removed

1 medium onion, chopped

1 clove garlic, minced

1 small can Ortega chopped chilies, drained

4 cups chicken broth

1 teaspoon cumin

1 teaspoon dried oregano

Jack cheese, grated for top of soup and chopped parsley and/or chives.


Heat oil over medium high in 5 quart Dutch oven or heavy pan.  Crumble sausage into pan, stirring occasionally until sausage browns.

Lower heat to medium and add onion, cook until translucent, about 4 minutes.  Add garlic and cook for 1 minute more.

Add seasonings, chilies, and bean and simmer for 15 minutes.  Serve topped with grated Jack cheese.

Can be served with tortilla chips or crusty bread and salad.

I have also included some pretty tablescapes for your table setting files.  I like to keep some ideas on hand for seasonal settings, plus they are fun to look at, right?

Pam Pierce

I like the simplicity and rustic feel to this table (above), works well with a soup meal, don’t you agree?  A few cut branches and whatever fruit or vegetable you might have is all you need.


I think this idea (above) would be fun with a soup meal menu, rustic wooden spoons would be ideal but simple stainless would also work.

Back Porch Musings

A country setting in the kitchen, with rooster accents, works well.  Back Porch Musings is an excellent source for table setting inspiration, visit the link under the image.

Vignette Design

Delores, at vignette design, always inspires with her creative and clever table settings.  I’ve been tempted to pick up a set of these wicker chargers for more rustic meals for ages.  You can find them at Cost Plus, Pottery Barn and Williams Sonoma.  I’m sure there are other sources as well, don’t they add something to this simple tablescape?

P.S. I apologize for not having one of those handy “PRINT RECIPE” commands and completely understand if you don’t bother to cut and paste this so that you can print it.  I have a laundry list for my web developer (who happens to be my son and is very busy with work that pays him right now) to add to my site.

Spring will be here before we know it so I really wanted to get this out to you before our menu ideas involve grilling and lighter fare.

Do you like soup or stew for dinner.  I have friends whose husbands feel it’s not enough for a satisfying dinner…lucky me, hubby enjoys soups, stews and even casseroles!