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    You are in: Home / Recipes / Creamy White Bean & Italian Sausage Soup Recipe
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    Creamy White Bean & Italian Sausage Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Luby Luby Luby's Note:

    This recipe was in a little recipe pamphlet DH received in the mail. I added extra seasonings and increased the cooking times. I served it with hot crusty sourdough bread and it made a wonderful cold weather soup. As an added bonus using canned beans makes it a very quick and easy dish to put together. I like using the parmesean cheese and DH likes the extra "kick" of the crushed red peppers.

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    Units: US | Metric


    1. 1
      Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl.
    2. 2
      Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside.
    3. 3
      In large skillet cook sausage over medium heat breaking up into small pieces until browned.
    4. 4
      Remove sauage from skillet and place on paper towels to absorb grease.
    5. 5
      In heavy dutch oven or stock pot heat oil over medium heat.
    6. 6
      Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes.
    7. 7
      Add broth, whole beans and minced garlic to vegetable mixture.
    8. 8
      Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans.
    9. 9
      Add seasonings, cover and simmer gently over medium heat for about 30 minutes.
    10. 10
      Add heavy cream and cook covered over low heat for about 10 minutes.
    11. 11
      Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.

    Ratings & Reviews:

    • on December 30, 2013


      DH and I both thought the cream made a really great difference in this soup. <br/><br/>I didn't quite have the right ingredients on hand. I had smoked sausage that I browned in the Dutch oven, removed with a slotted spoon, then cooked the vegetables in the fat from the sausage (for 10 minutes). I added garlic at this point and cooked for a minute or so before deglazing the pan with some wine. I then followed the recipe exactly (except I only had two cans of white beans on hand). I was adjusting the seasoning (salt and pepper) and thought it could use "something". That thought disappeared when I added the cream. Perfection! <br/><br/>This recipe is a keeper!

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    • on February 08, 2007


      great soup with or without the sausage. i made it in two batches; one with and one without. both were excellent. the sausage batch did have a more complete and deep flavor, but the meatless one stood well on its own. easy recipe to follow; not terribly expensive either. the only change i made was to use light cream rather than the heavy whipping cream as that is what i had on hand. very nice soup; i did add the crushed red pepper. thanks for sharing.

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    Nutritional Facts for Creamy White Bean & Italian Sausage Soup

    Serving Size: 1 (527 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1105.5
    Calories from Fat 599
    Total Fat 66.6 g
    Saturated Fat 27.9 g
    Cholesterol 167.7 mg
    Sodium 2138.0 mg
    Total Carbohydrate 82.1 g
    Dietary Fiber 17.1 g
    Sugars 3.1 g
    Protein 46.3 g

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