Recipe 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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1 1/2 pounds
sweet or hot Italian sausage, in the casing
thinly sliced prosciutto ham, minced
onions, in medium dice
carrots, peeled and in medium dice
celery stalks, in medium dice
dried thyme leaves
3 (15.8 ounce) cans
great Northern or other white beans, undrained
chicken broth (carton or can)
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 reviews 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.
This wasn't bad..kids didn't love it..I made the mistake of adding some salt so it came out too salty. Otherwise, ok flavor
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 gourmet 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!
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!
I made this one snowy afternoon. Very easy to make and oh so good!
My husband and I ate on this for 3 days and loved every bite! Great with French bread or cornbread. I could eat it without any bread.
Great Soup. Left out the ham and instead of meat sausage i took vegetarian sausage( available in grocery store vegetarian section)and browned it in oil and added this to the soup. Also added 2 bay leaves to the pot. Topped it off in bowl with salt and black pepper. Delish!!! Thanks.
We've made this soup several times since it first appeared last October. Tried it with regular ham and with country ham, but the prosciutto is best. Everyone we have introduced this soup to has raved about it.
The flavor of the soup was great and easy to make. Next time I'll add a second can of mashed beans to thicken the soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage & White Bean Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 561
** Calories from Fat: 297
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