Sausage and White Bean Soup

Fall is the best time of year for good soup.  The weather is cool and brisk, and a hot steaming bowl of soup just hits the spot!  I don't usually try recipes that are featured in the newspaper, but I gleaned this one recently from a local newspaper and it is without a doubt one of the best I have ever tasted.  I hope you try it and agree!

Sausage and White Bean Soup

2 Tbs. pure olive oil

1  1/2 lbs. 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 tsp. dried thyme leaves

3  15.8-ounce cans navy 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 clices 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 chunk puree.  Add broth, whole and mashed beans, and sausage; cover and bring to a simmer, partially covered, to blend flavors, 20minutes.  Let rest 10 minutes; serve. 

This soup is fast to prepare and is absolutely delicious served with crusty bread. 

Let me know if you like it!