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Recipe Sausage & White Bean Soup (Soup)

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Required Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 pounds sweet or hot Italian sausage, in the casing
  • 2 ounces thinly sliced prosciutto ham, minced
  • 2 medium onions, in medium dice
  • 2 medium carrots, peeled and in medium dice
  • 2 medium celery stalks, in medium dice
  • 1 teaspoon dried thyme leaves
  • 3 (15.8 ounce) cans great Northern or other white beans, undrained
  • 1 quart chicken broth (carton or can)

Preparing/Cooking:

  • 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.
  • 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.
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