Sausage & White Bean Soup

94 Reviews

“Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.” - by USA WEEKEND columnist Pam Anderson

Ingredients

2 tablespoons olive oil
1 1/2 pounds sweet or 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 stalks, in medium dice
1 teaspoon dried thyme leaves
3 (15.8 ounce) cans great Northern or other white beans, undrained
1 quart chicken broth (carton or can)

Hide Checklist

Directions

Heat oil in a large, deep saute 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 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.

Reviews (94)

Rate This Recipe

Chef Holly

Aug. 11, 2005

"A great soup base. I omitted the proscuitto--expensive and not needed for flavor with the sausage. cut the chicken stock in 1/2 and added 1/2 & 1/2, chopped kale and 2 garlic cloves. Received rave ..." See morereviews from my clients, they asked me to put it on my "keeper list" P.s. Canned beans are the only way to go and taste just as good or better in my opinion with the little time we have on our hands at night. Just be sure to rinse well."

shiitakehappens

Nov. 29, 2005

"WOW! Fantastic! This is the white bean soup recipe I've been looking for. I made a few alterations, but it turned out to be just as good as the Tuscan White Bean and Pancetta soup at my local gourm..." See moreet market. I used only 1/2 lb. fresh sausage which I crumbled and browned in the first step, I chopped the veggies finely and I used a turkey stock I made after Thanksgiving using lots of fresh rosemary. I highly recommend adding in a fresh sprig or two when you simmer the soup- the flavor is great with the beans. Also, I pureed all 3 cans of beans in my processor until they were just chunky- this made the soup very rich and thick. If you want to be really decadent I think you could also stir a 1/2 - 1 cup cream or half and half at the end. Great soup, and very easy!"

SWEAVER5RED

Jan. 21, 2005

"I modified this by taking out the prociutto and using turkey sausage and green beans instead of carrots to make it South-Beach friendly. It was delicious and very easy to make!..." See more"

More Reviews