This is pretty much a keeper, though I made a couple of modifications. Like many suggested, I left out the prosciutto. Though I'm a big fan, I did not think the extra sodium and calories were called for when there's already (a LOT of) sausage in there. My other changes: 1. After browning the sausage (for a bit more than 5 minutes), I deglazed the pan with a little white wine. Then rather than using the same pan for the veggies (soup's got to go in a pot, no?) I did them in my dutch oven, and added the wine with good stuff from sausage pan with the oil. (I didn't use oil to heat the sausage...but did use it for the veggies). 2. I added a zucchini because I like lots of veggies in my soups. 3. I ended up using two cans of garbanzo beans and one can of cannellini (another name for the Northern whites) because that's what I had on hand. I didn't like the consistency of the beans when mashed with a fork, so I threw them into a food processor. I also felt there were already enough beans in the soup after adding one un-mashed can, so I pureed a second can as well. Finally, I used my immersion blender when the soup was all ready because I still felt it was too "chunky." I didn't blend a lot, just a tad, and ended up really liking the consistency. On the whole though, an excellent recipe with really good flavors that is light enough for a not-very-cold night but still very satisfying.
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This is pretty much a keeper, though I made a couple of modifications. Like many suggested, I...