White Bean Bisque Recipe

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White Bean Bisque Recipe
White Bean Bisque Recipe photo by Taste of Home
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White Bean Bisque Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 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.
Originally published as White Bean Bisque in Cooking for 2 Spring 2006, p24

Nutritional Facts

1 cup: 440 calories, 22g fat (11g saturated fat), 78mg cholesterol, 1256mg sodium, 34g carbohydrate (2g sugars, 8g fiber), 24g protein.

  • 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
  1. 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.
  2. In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.
  3. 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.
  4. 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.
Originally published as White Bean Bisque in Cooking for 2 Spring 2006, p24

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