Sausage & White Bean Soup

4.6
(170)
144 Reviews
10 Photos

Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.

Submitted by Ben S.
Updated on October 7, 2022
10
10
10
10
10
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

  • 2 tablespoons olive oil

  • 1 ½ pounds sweet or hot Italian sausage, in the casing

  • 2 ounces thinly sliced prosciutto ham, minced

  • 2 medium onions, in medium dice

  • 2 medium carrots, peeled and in medium dice

  • 2 medium celery stalks, in medium dice

  • 1 teaspoon dried thyme leaves

  • 3 (15.8 ounce) cans great Northern or other white beans, undrained

  • 1 quart chicken broth (carton or can)

Directions

  1. Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.

  2. Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

    image
    Unknown

Picnic tip

Transfer to a 2-quart Thermos-type bottle after the first simmer. Can be cooked ahead and refrigerated up to 3 days.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

561 Calories
33g Fat
40g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 561
% Daily Value *
Total Fat 33g 42%
Saturated Fat 11g 56%
Cholesterol 71mg 24%
Sodium 786mg 34%
Total Carbohydrate 40g 15%
Dietary Fiber 9g 33%
Total Sugars 2g
Protein 26g 53%
Vitamin C 7mg 8%
Calcium 123mg 9%
Iron 4mg 23%
Potassium 922mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Hearty Italian Sausage and Bean Soup
3 Ratings
Butternut Squash and Turnip Green Soup
Black-Eyed Pea Soup
129 Ratings
Bean with Bacon
200 Ratings
Bean, Bacon and Pepper Soup
63 Ratings
Cajun-Style Red Bean and Rice Soup
91 Ratings
Easy black eyed pea soup topped with cheese and crackers on the side
Easy Black-Eyed Pea Soup
1 Rating
Italian Sausage Soup with Cannellini Beans
1 Rating
A bowl of Italian sausage soup with a spoon
Italian Sausage Soup
3,449 Ratings
Black-Eyed Pea and Bacon Soup
59 Ratings
Tuscan Chard and Cannellini Bean Soup
94 Ratings
Sausage, Kale, and White Bean Soup
95 Ratings
Big Ray's White Bean, Kale, and Kielbasa Soup
25 Ratings
Pasta Bean Soup
13 Ratings
Basic Ham and Bean Soup
1,256 Ratings
Mom's Best Ham and Bean Soup
22 Ratings