recipe reviews for:

Sausage & White Bean Soup

“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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Reviewed: Jan. 10, 2011

This was good enough that my children forgot to eat their fresh pineapple! The few other times I'd served beans, they refused to eat them, so I was amazed that they plowed through these. Outstanding! Thanks for the great recipe. Definitely a keeper.

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Reviewer:

JannieRee

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Marietta, Georgia, USA

Reviewed: Jan. 7, 2011

Family & friends LOVE this soup! It's so simple to make and the flavor is just incredible. Ate a similar soup when vacationing in Italy and have been searching for a recipe for it ever since. This is the closest I've been able to get.

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Reviewer:

Toni

Cooking Level: Intermediate

Home Town: Covina, California, USA

Reviewed: Nov. 23, 2010

I used a tube of sausage - the kind you would cut up to make sausage patties at breakfast. I also used three different kinds of beans: navy, great northern, and small white. I left out the thyme since I didn't manage to pick any up and I do miss the flavor of it. Other than that minor detail this is a really good soup. Nice textures and really great flavors.

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Reviewer:

The_Intolerant_Chef

Cooking Level: Expert

Reviewed: Jul. 27, 2010

Delicious and super fast! I used Turkey Sausage (hot) and added garlic and spinach. I also pureed a can of garbanzo beans. Will make this again in the winter :)

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Reviewer:

Eekster

Reviewed: Jul. 17, 2010

I just made this was missing the celery and Proscuitto so I skipped the celery and added 6 strips of lean bacon in its place. I also pureed one can of beans with the chicken broth instead of mashing for a smoother texture. It was awesome, I used sweet sausage but wanted a little heat so added a couple dashes of crushed red pepper flakes to the soup for the final 5 min. of simmering. One tip, use fresh Thyme if you can the aromatic value boosts the flavor well, dried works, but the fresh is soooo much better!

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Reviewer:

Karen W

Reviewed: Apr. 24, 2010

This is yummy! I used Chicken Sausage to save calories and added one box of frozen chopped spinach at the end. Will make again, again and again.

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ekquirk

Reviewed: Mar. 12, 2010

As far as soups go, this one was really good.

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Kyla McCulley

Reviewed: Feb. 27, 2010

Excellent!! I will make this again!

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Reviewer:

zibby3

Reviewed: Feb. 23, 2010

Excellent all the way through... definitely am making it again and sharing the recipe with others. Thanks so much!

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Reviewer:

dmcgann

Reviewed: Feb. 4, 2010

I really liked this soup...I replaced the prosciutto ham with some diced up lunch meat ham and threw in a couple of peeled, diced red potatoes. Left out the celery and used a little less sausage. It was very good and makes a lot. I think it should freeze well too.

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