Sausage & White Bean Soup recipe

8 servings

2 tablespoons olive oil

1 1/2 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)

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.

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.