Sausage and White Bean Soup

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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 7/8ounce) cans great northern beans or 3 (15 7/8ounce) cans  other white beans, undrained
• 1  quart chicken broth (carton or can)

Directions

1. Heat oil in a large, deep saute pan or soup kettle over medium-high heat.
2. When pan is hot, add sausages, cook, turning once or twice, until well-browned on all sides, about 5 minutes.
3. (Sausage will not be fully cooked at this point.) Remove from the pan.
4. When cool enough to handle, cut into slices 1/4-inch thick.
5. Add prosciutto, onions, carrots, celery and thyme to the empty skillet, cook, stirring often, until well browned, 8 to 10 minutes.
6. In a small bowl one can of beans with a fork into a chunky puree.
7. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer.
8. Reduce heat to medium-low, simmer, partially covered to blend flavors, 20 minutes.
9. Let rest 10 minutes; serve.