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White Bean Bisque

Cute parmesan crisps make a zippy topping for this rich, full-flavored soup from Linda Miranda of Wakefield, Rhode Island. "We love the Italian sausage garnish," she says.

2 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

1/4 cup shredded Parmesan cheese
Cayenne pepper
1/4 pound bulk Italian sausage
2 tablespoons chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons sherry, optional
1 teaspoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon dried thyme

Directions

Spoon Parmesan cheese into six mounds 3 in. apart on a parchment
paper-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle
with a dash of cayenne. Bake at 400° for 5-6 minutes or until
light golden brown. Cool.
In a saucepan, cook sausage and onion in oil over medium heat until
meat is no longer pink; drain. Remove and keep warm.
In the same pan, saute garlic for 1-2 minutes or until tender. Stir
in the beans, broth, cream, sherry if desired, parsley, salt, thyme

2 of 2

White Bean Bisque (continued)

Directions (continued)

and a dash of cayenne. Bring to a boil. Reduce heat; simmer,
uncovered, for 12-15 minutes or until heated through. Cool slightly.
Transfer to a blender; cover and process on high until almost
blended. Pour into soup bowls; sprinkle with sausage mixture and
Parmesan crisps. Yield: 2 servings.

Nutrition Facts: 1 cup (prepared with turkey sausage and reduced-sodium broth) equals 440 calories, 22 g fat (11 g saturated fat), 78 mg cholesterol, 1,256 mg sodium, 34 g carbohydrate, 8 g fiber, 24 g protein.