Prep 15 mins
Cook 45 mins
With the cold weather upon us, time to haul out the old soup pot. Taken from Pam Anderson's "Cook Smart" column in the "Weekend USA" magazine.
- 2 tablespoons olive oil
- 1 1⁄2 lbs sweet Italian sausage links or 1 1⁄2 lbs 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 ribs, in medium dice
- 1 teaspoon dried thyme leaves
- 3 (15 7/8 ounce) cans great northern beans or 3 (15 7/8 ounce) cansother white beans, undrained
- 1 quart chicken broth (carton or can)
- 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 the 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 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.
Great, easy soup that can be made from things generally on hand. Used turkey sausage, added spinach for color and vitamins. Left out the celery since we don't like it. I made half a recipe since there are just two of us, DH said make the whole recipe next time. Thanks.
This was one of the best soups I have ever made. It was a big hit with my family and friends. My husband took some to work and everyone wants the recipe. I tried it with smoke sausage and that was wonderful.