Sausage & White Bean Soup Recipe - Allrecipes.com
Sausage & White Bean Soup Recipe

Sausage & White Bean Soup

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. 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.
  2. 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.
Kitchen-Friendly View

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.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
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 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.

 
Most Helpful Critical Review
Feb 01, 2010

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

 
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 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!

 
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!

 
Jan 11, 2005

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.

 
Apr 21, 2006

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.

 
Oct 04, 2005

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.

 
Jan 21, 2006

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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 561 kcal
  • 28%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 786 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Creamy Italian White Bean Soup

See how to make a healthy Italian-style white bean soup with fresh spinach.

The Best Bean and Ham Soup

Beans simmer slowly with a ham bone and plenty of seasonings.

Navy Bean Soup I

See how to make a hearty bean soup with ham and spices.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States