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White Bean Bisque

 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.


  • 1/4 cup shredded Parmesan cheese
  • Cayenne pepper
  • 1/4 pound Johnsonville® Mild Ground 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


  • 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

2 of 2

White Bean Bisque (continued)

Directions (continued)

  • in the beans, broth, cream, sherry if desired, parsley, salt, thyme
  • 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.
Nutritional 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.