Sausage and White Bean Soup
I had a sausage and white bean soup at a friend's house on New Year's Eve and have been on a quest ever since to find the recipe. I found this one on the internet and it sounds close to what she make. I typically rinse and drain my beans so I'm a little hesitant with the "undrained" beans part. I'll have to test it out and tweek as necessary.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
dairy free
- 2 tablespoons olive oil
- 1 quart chicken broth
- 1 1/2 lbs sweet or hot italian sausage in the casing
- 2 ounces prosciutto thinly sliced and minced
- 2 medium onions diced medium
- 2 medium carrots peeled and diced medium
- 2 medium celery stalks diced medium
- 1 teaspoon dried thyme leaves
- 3 15.8 ounce cans cannellini or northern beans undrained
- Carbohydrate 5.2489907009375 g
- Cholesterol 68.906912725 mg
- Fat 31.4828042851875 g
- Fiber 1.10075000822544 g
- Protein 13.7820336359375 g
- Saturated Fat 10.9465937685625 g
- Serving Size 1 1 Serving (259g)
- Sodium 1148.74816713125 mg
- Sugar 4.14824069271206 g
- Trans Fat 2.0107795724375 g
- Calories 362 calories
Heat oil in a large, deep saute pan 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.
