Creamy White Bean & Italian Sausage Soup

"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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Ready In:
2hrs
Ingredients:
15
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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