White Bean and Sausage Soup
|2 tablespoonsolive oil|
|1 1/2 pounds sweet or hot Italian sausage; in the casing|
|2 ounces thinly sliced prosciutto ham; minced|
|2 mediumonions; in medium dice|
|2 mediumcarrots; peeled and in medium dice|
|2 mediumcelery stalks; in medium dice|
|1 teaspoondried thyme leaves|
|3 (15.8 ounce) cans great Northern or other white be; undrained|
|1 quartchicken broth; (carton or can)|
White Bean and Sausage Soup Preparation
1. 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.
2. 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.
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