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Sausage and White Bean Soup

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“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:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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