My Sweet Marie

Sausage and Bean Soup

Posted on: August 9, 2012

Another bean recipe for you all! Just ask and you shall receive!! This is a great recipe that can be adapted to your tastes! I like turkey sausage for health reason but maybe you like an old-fashioned hot italian, go for it! soups are made to be adjusted to your taste!


  •                     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 white beans, undrained
  •                     1 litre chicken broth (carton or can)(I like the organic ones!)


  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.

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