Sausage and White Beans Soup
Warm up with a comforting bowl of sausage and white beans soup. This hearty dish features savory Italian sausage, aromatic vegetables, and creamy white beans simmered in flavorful chicken broth.
Equipment
- - Large sauté pan or soup kettle
- - Small bowl for mashing beans
- - Serving bowls for enjoying the soup
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds sweet or hot Italian sausage in the casing
- 2 ounces thinly sliced prosciutto ham minced
- 2 medium onions diced
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 1 teaspoon dried thyme leaves
- 3 15.8 ounce cans great Northern or other white beans, undrained
- 1 quart chicken broth carton or can
Instructions
- Heat olive oil in a large, deep sauté pan or soup kettle over medium-high heat. Add sausages and cook, turning once or twice, until well-browned on all sides, about 5 minutes. The sausages will not be fully cooked at this point. Remove from the pan and let them cool. Once cool enough to handle, cut them into slices about 1/4-inch thick.
- In the same pan, add minced prosciutto, onions, carrots, celery, and dried thyme. Cook, stirring often, until the vegetables are well browned, about 8 to 10 minutes.
- In a small bowl, mash one can of beans with a fork into a chunky puree.
- Add the mashed beans, whole beans, chicken broth, and sliced sausage to the skillet. Cover and bring to a simmer over medium heat.
- Reduce the heat to medium-low and simmer, partially covered, to blend the flavors for about 20 minutes.
- Let the soup rest for 10 minutes before serving.
Notes
This sausage and white beans soup is a delicious and satisfying meal on its own. Feel free to customize it by using sweet or hot Italian sausage, depending on your preference.