Sausage and White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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With the cold weather upon us, time to haul out the old soup pot. Taken from Pam Anderson's Cook Smart column in the Weekend USA magazine. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs sweet italian sausage links or 1 1/2 lbs 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 ribs, in medium dice |
1 teaspoon dried thyme leaves |
3 (15 7/8 ounce) cans great northern beans or 3 (15 7/8 ounce) cans other white beans, undrained |
1 quart chicken broth (carton or can) |
Directions:
1. Heat oil in a large, deep saute pan or soup kettle over medium-high heat.
2. When pan is hot, add sausages, cook, turning once or twice, until well-browned on all sides, about 5 minutes.
3. (Sausage will not be fully cooked at this point.) Remove from the pan.
4. When cool enough to handle, cut into slices 1/4-inch thick.
5. Add prosciutto, onions, carrots, celery and thyme to the empty skillet, cook, stirring often, until well browned, 8 to 10 minutes.
6. In a small bowl one can of beans with a fork into a chunky puree.
7. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer.
8. Reduce heat to medium-low, simmer, partially covered to blend flavors, 20 minutes.
9. Let rest 10 minutes; serve.
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