Sausage & White Bean Soup

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.

Print Recipe

Course Breakfast

Cuisine American

Servings 8 people

Calories 1093.8 kcal

Equipment

1 Large Soup Kettle or Deep Sauté Pan For browning and simmering
1 Chef's knife For dicing vegetables and slicing sausage
1 Cutting Board For prep work
1 Spatula or Tongs For turning sausage and stirring ingredients
1 Fork and Small Bowl For mashing beans

Ingredients

Main

2 tablespoons olive oil
1 ½ pounds sweet or 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 stalks in medium dice
1 teaspoon dried thyme leaves
3 15.8 ounce cans great Northern or other white beans, undrained
1 quart chicken broth carton or can

Instructions

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. Unknown

Notes

Achieving a deep, rich brown on both the Italian sausage and the aromatic vegetables (prosciutto, onions, carrots, celery) is paramount for developing a robust flavor base. This Maillard reaction contributes significantly to the soup's depth. Mashing one can of beans is a brilliant technique to naturally thicken the soup, providing a luscious mouthfeel without relying on starches. Allow ample simmering time for all the flavors to truly meld. For an enhanced finish, consider a swirl of good quality olive oil or a sprinkle of fresh parsley upon serving. A touch of smoked paprika could also deepen the savory notes.