Step 1

Grind a layer of black pepper on a dinner plate. I use a medium coarse grind. Scoop sausage meat with a small 1 inch scoop and roll into round balls, then roll the balls in the pepper to lightly coat. Add more pepper as needed.

Step 2

Lightly coat the bottom of a heavy soup pot with olive oil and heat until hot. Brown the sausage meatballs, in two batches, until browned all over, and then remove to a plate. I like to give the pot a shake and swirl right after adding the meatballs to keep them round and get all sides an initial browning.

Step 3

Add the onions, carrots, celery, and garlic to the pot and add more olive oil if needed. Saute for 10 minutes, stirring often, until the vegetables just start to soften.

Step 4

Add the broth, saffron, and herbs to the pot, along with the beans and meatballs. Give everything a good stir and bring up to a boil. Turn down the heat and simmer for 15 minutes, just until the vegetables are tender.

Step 5

Stir in the cream and Parmesan and then add the rosemary and spinach. Bring back to a simmer and taste to adjust the salt if necessary. If the soup seems to need brightening, I will sometimes add a squeeze of lemon or a teaspoon of sherry vinegar.