Directions:
- Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool.
- In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.
- In the same pan, saute garlic for 1-2 minutes or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly.
- Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.85 Kcal (1343 kJ) | ||
| Calories from fat | 243.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.05g | 42% | |
|---|---|---|---|
| Cholesterol | 59.8mg | 20% | |
| Sodium | 1282.58mg | 53% | |
| Potassium | 197.46mg | 4% | |
| Total Carbs | 4.75g | 2% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 12.29g | 25% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 1.2mg | 7% | |
| Calcium | 151mg | 15% | |
| Amount Per 100 g | |||
| Calories | 137.63 Kcal (576 kJ) | ||
| Calories from fat | 104.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 42% | |
|---|---|---|---|
| Cholesterol | 25.65mg | 20% | |
| Sodium | 550.17mg | 53% | |
| Potassium | 84.7mg | 4% | |
| Total Carbs | 2.04g | 2% | |
| Sugars | 0.22g | 2% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 5.27g | 25% | |
| Vitamin C | 4.5mg | 17% | |
| Iron | 0.5mg | 7% | |
| Calcium | 64.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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