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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MOST HELPFUL

Reviewed: Mar. 15, 2007

Excellent! My whole family loves this recipe. I use some thinly sliced deli ham in place of the prociutto and it's delicious.

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2 users found this review helpful

Reviewer:

Renee A.

Cooking Level: Expert

Home Town: Muskego, Wisconsin, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 4, 2007

Delicious, comforting soup. I added a little hot sauce and some shredded cabbage, warmed some crunchy cibatta bread and we were happy!

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4 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 11, 2007

This was a wonderful recipe. I used fresh thyme and the house filled with aroma. I also added some zucchini. I served this with parm coated bread sticks. YUM. Thank you for the recipe!

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3 users found this review helpful

Reviewer:

Carrie

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Dec. 31, 2006

My husband LOVED this soup and he never likes soup! I added garlic and mushrooms. I also cut the onion in half and added shallots. Overdid it on the prosciutto because my hubby loves it and on the chicken broth since I like brothy soups. It was WONDERFUL!

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3 users found this review helpful

Reviewer:

Brandi

Cooking Level: Intermediate

Home Town: Berryville, Arkansas, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 13, 2006

I made this this for my parents while they were in town. Everybody loved it and there were no leftovers. I agree with another poster, this soup truly tastes as though it were cooking for hours.

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3 users found this review helpful

Reviewer:

ErinW

Cooking Level: Intermediate

Home Town: Brookville, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Dec. 10, 2006

Very, very good! Will definitely make again. Served with Kentucky biscuits.

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3 users found this review helpful

Reviewer:

Nikki Zern

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Reviewed: Nov. 18, 2006

This really does have a slow cooked taste and is incredibly fast and easy! I mashed all of the beans and it had the perfect consistency. I hate sausage casings, so I removed them, then browned the sausage before adding it.

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6 users found this review helpful

Reviewer:

Exarmymedic

Cooking Level: Expert

Home Town: Eagar, Arizona, USA

Living In: Mountain View, California, USA

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Reviewed: Oct. 29, 2006

Yummo!

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1 user found this review helpful

Reviewer:

Erika mom to 4 girls

Cooking Level: Expert

Living In: Ocean Gate, New Jersey, USA

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Reviewed: Oct. 18, 2006

This recipe is an absolute keeper! I did not have the proscuitto to hand, so I used 3 pieces of cooked crumbled bacon instead. My husband is not a big fan of white beans, but he was willing to try it, and he loved it! Thanks for sharing this delicious recipe.

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2 users found this review helpful

Reviewer:

Soubelle59

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Reviewed: 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.

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11 users found this review helpful

Reviewer:

KELEKITCHEN

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2006

Loved this soup! I didn't add the prosciutto, and I may try it, but I'm not sure it needed it. All the sausage I had was hot country sausage, but Italian probably would have worked a little better. The soup and broth after simmering was quite delicious.

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10 users found this review helpful

Reviewer:

JGABRIELSWIFE

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Reviewed: 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.

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11 users found this review helpful

Reviewer:

TSUILI

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Reviewed: 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!

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24 users found this review helpful

Reviewer:

shiitakehappens

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Reviewed: Nov. 28, 2005

Had to substitute butterbeans for great Northern, but otherwise made it exactly as per recipe using the hot Italian sausage. It was unbelievably good - would never have thought that a soup so quick and simple could have such depth of flavour. Thanks for the recipe with compliments of Mr P!

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10 users found this review helpful

Reviewer:

Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

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Reviewed: Oct. 9, 2005

Very delicious! I made a mistake of putting salt while sauteing vegetables. It turned out a bit salty but I added more water. It was very good with crusty baguette bread. I also added some oyster and cremini mushrooms that were in the fridge. Yum!

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7 users found this review helpful

Reviewer:

LITTLEDUMPLING

Cooking Level: Intermediate

Home Town: Farmington, Connecticut, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 4, 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.

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11 users found this review helpful

Reviewer:

JimRob

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Reviewed: 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.

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27 users found this review helpful

Reviewer:

Chef Holly

Cooking Level: Professional

Home Town: Everett, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: 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!

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14 users found this review helpful

Reviewer:

SWEAVER5RED

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Reviewed: 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.

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11 users found this review helpful