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Sausage and White Bean Soup Recipe

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This recipe for Sausage and White Bean Soup is from The "Yes List", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs. pure olive oil
1 ½ lbs. sweet or hot Italian sausage, in the casing
2 oz. 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 tsp. dried thyme leaves
3 (15.8 oz.) cans great Northern or other white beans, undrained
1 quart chicken broth
Directions:
Directions:
Heat oil in large, deep sauté 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 sausage from pan. When cool enough to handle, cut into slices ¼ 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 simmer. Reduce heat to medium-low; simmer partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

 

 

 

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