White Bean Bisque

Name: White Bean Bisque
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings.
Ingredients: 1/4 cup shredded Parmesan cheese; Cayenne pepper; 1/4 pound Johnsonville® Ground Mild Italian sausage; 2 tablespoons chopped onion; 1 teaspoon olive oil; 1 garlic clove, minced; 1 can (15 ounces) 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

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.

Ingredients

1/4 cup shredded Parmesan cheese
Cayenne pepper
1/4 pound Johnsonville® Ground Mild Italian sausage
2 tablespoons chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1 can (15 ounces) 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 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.