Sausage & White Bean Soup

Name: Sausage & White Bean Soup
Yield: 8
Ingredients: 2 tablespoons olive oil; 1.5 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)

Recipe by Ben S. from allrecipes.com

Lunch

Ingredients

8 servings

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2 tablespoons olive oil
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1.5 pounds sweet or hot Italian sausage, in the casing
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2 ounces thinly sliced prosciutto ham, minced
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2 medium onions, in medium dice
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2 medium carrots, peeled and in medium dice

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2 medium celery stalks, in medium dice
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1 teaspoon dried thyme leaves
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3 (15.8 ounce) cans great Northern or other white beans, undrained
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1 quart chicken broth (carton or can)

Instructions

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.