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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Cute parmesan crisps make a zippy topping for this rich, full-flavored soup from Linda Miranda of Wakefield, Rhode Island. We love the Italian sausage garnish, she says. Ingredients:
1/4 cup shredded parmesan cheese |
cayenne pepper |
1/4 pound johnsonville® mild ground italian sausage |
2 tablespoons chopped onion |
1 teaspoon olive oil |
1 garlic clove, minced |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 cup chicken broth |
1/4 cup heavy whipping cream |
2 teaspoons sherry, optional |
1 teaspoon minced fresh parsley |
1/8 teaspoon salt |
1/8 teaspoon dried thyme |
Directions:
1. 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.
2. In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.
3. 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.
4. 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.
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