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My review
Sausage & White Bean Soup
USA WEEKEND columnist Pam Anderson
"Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel."
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Ingredients
servings 561Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Picnic tip
- Transfer to a 2-quart Thermos-type bottle after the first simmer. Can be cooked ahead and refrigerated up to 3 days.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews
Read all reviews 119143 Ratings
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Most helpful positive review
8/11/2005
A great soup base. I omitted the proscuitto--expensive and not needed for flavor with the sausage. cut the chicken stock in 1/2 and added 1/2 & 1/2, chopped kale and 2 garlic cloves. Received...
Most helpful critical review
1/31/2010
This wasn't bad..kids didn't love it..I made the mistake of adding some salt so it came out too salty. Otherwise, ok flavor
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8/11/2005
A great soup base. I omitted the proscuitto--expensive and not needed for flavor with the sausage. cut the chicken stock in 1/2 and added 1/2 & 1/2, chopped kale and 2 garlic cloves. Received...
11/29/2005
WOW! Fantastic! This is the white bean soup recipe I've been looking for. I made a few alterations, but it turned out to be just as good as the Tuscan White Bean and Pancetta soup at my local...
1/21/2005
I modified this by taking out the prociutto and using turkey sausage and green beans instead of carrots to make it South-Beach friendly. It was delicious and very easy to make!
1/11/2005
I made this one snowy afternoon. Very easy to make and oh so good! My husband and I ate on this for 3 days and loved every bite! Great with French bread or cornbread. I could eat it without any...
4/21/2006
Great Soup. Left out the ham and instead of meat sausage i took vegetarian sausage( available in grocery store vegetarian section)and browned it in oil and added this to the soup. Also added 2 ...
10/4/2005
We've made this soup several times since it first appeared last October. Tried it with regular ham and with country ham, but the prosciutto is best. Everyone we have introduced this soup to ha...
1/21/2006
The flavor of the soup was great and easy to make. Next time I'll add a second can of mashed beans to thicken the soup.
2/4/2006
Loved this soup! I didn't add the prosciutto, and I may try it, but I'm not sure it needed it. All the sausage I had was hot country sausage, but Italian probably would have worked a little be...
11/28/2005
Had to substitute butterbeans for great Northern, but otherwise made it exactly as per recipe using the hot Italian sausage. It was unbelievably good - would never have thought that a soup so qu...