Sausage & White Bean Soup recipe
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Ingredients
- 2 tablespoons olive oil 1 ½ pounds sweet or hot Italian sausage, in the casing 2 ounces thinly sliced prosciutto ham, minced 2 medium onions, in medium dice 2 medium carrots, peeled and in medium dice 2 medium celery stalks, in medium dice 1 teaspoon dried thyme leaves 3 (15.8 ounce) cans great Northern or other white beans, undrained 1 quart chicken broth (carton or can)
Nutrition Info
- 561.4 caloriescarbohydrate: 40.3 gcholesterol: 70.9 mgfat: 33 gfiber: 9.3 gprotein: 26.4 gsaturatedFat: 11.2 gservingSize: -sodium: 785.9 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Sausage & White Bean Soup
Directions
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Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages, cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
Add prosciutto, onions, carrots, celery and thyme to the empty skillet, cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage, cover and bring to a simmer. Reduce heat to medium-low, simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes, serve.