White Bean Sausage Soup
This is such a delicious and flavorful soup. It is sure to warm up any winter night and is so smooth.—Linda Miranda, Wakefield, Rhode Island
Ingredients
- 1/4 cup shredded Parmesan cheese
- Cayenne pepper
- 1 Italian turkey sausage link, casing removed
- 2 tablespoons chopped onion
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 cup reduced-sodium 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
Reviews
Like the first reviewer, I changed the recipe a bit, however, I'm still giving it five stars simply for the idea. It' something I would have never thought up on my own. For starters, I doubled the recipe. My husband said it was very rich (I thought it was fine) so perhaps I should have added even more chicken broth. I too added some sauteed carrots and celery as well as extra garlic. Didn't have thyme so I used marjoram and subbed ancho chili powder for the cayenne since I was out of that too. Also reheated after blending and added more salt, pepper and chili powder. Two thumbs up.
Well I guess I really shouldn't rate this soup because I changed it so much but I did get rave reviews with the changes I made. I sauted onion, celery, carrots in olive oil until tender, then added two cloves of garlic for one more minute, then added four cups of chicken broth and two cans of northern white beans. Brought to a boil, simmers until vegetables were tender. Cooled slightly then puree the entire mixture. Reheated and added salt, peper, thyme. Delicious.