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Sausage & White Bean Soup

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"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."

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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)

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.

FOOTNOTES

Picnic tip
Transfer to a 2-quart Thermos-type bottle after the first simmer. Can be cooked ahead and refrigerated up to 3 days.
This recipe was originally featured in the USA WEEKEND article Warm Picnic for a Cool Day on October 5, 2003.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Nov. 29, 2005 by shiitakehappens

WOW! Fantastic! This is the white bean soup recipe I've been looking for. I made a few... MORE

Reviewed on Aug. 11, 2005 by Chef Holly

A great soup base. I omitted the proscuitto--expensive and not needed for flavor with the... MORE

Reviewed on Jan. 21, 2005 by SWEAVER5RED

I modified this by taking out the prociutto and using turkey sausage and green beans instead... MORE

Reviewed on Jan. 21, 2006 by TSUILI

The flavor of the soup was great and easy to make. Next time I'll add a second can of mashed... MORE

Reviewed on Nov. 28, 2005 by Lupin Pooter

Had to substitute butterbeans for great Northern, but otherwise made it exactly as per recipe... MORE

Reviewed on Jan. 11, 2005 by MARTHAANNH

I made this one snowy afternoon. Very easy to make and oh so good! My husband and I ate on... MORE

Reviewed on Jan. 4, 2005 by CAMPYKY

We make this soup for family and friend functions, and we ALWAYS have requests for the recipe!!! MORE

Reviewed on Apr. 21, 2006 by KELEKITCHEN

Great Soup. Left out the ham and instead of meat sausage i took vegetarian sausage( available... MORE

Reviewed on Feb. 4, 2006 by JGABRIELSWIFE

Loved this soup! I didn't add the prosciutto, and I may try it, but I'm not sure it needed... MORE

Reviewed on Oct. 4, 2005 by JimRob

We've made this soup several times since it first appeared last October. Tried it with... MORE

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