Here’s a recipe for Creamy Bean Soup with Sausage:
Ingredients:
- 1 pound sausage (such as Italian sausage or smoked sausage), sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cans (15 ounces each) white beans (such as cannellini or navy beans), drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Brown the Sausage: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set it aside.
- Saute Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add Beans and Broth: Return the cooked sausage to the pot. Add the drained and rinsed white beans, chicken or vegetable broth, dried thyme, and dried rosemary. Stir to combine.
- Simmer: Bring the soup to a simmer over medium-low heat. Let it simmer for about 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender. Season with salt and pepper to taste.
- Blend Soup (Optional): If you prefer a smoother texture, you can use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and then return it to the pot.
- Add Cream: Stir in the heavy cream or half-and-half, and let the soup simmer for an additional 5 minutes to heat through.
- Serve: Ladle the creamy bean soup into bowls. Garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or crackers.
Enjoy your creamy bean soup with sausage! It’s perfect for a comforting and hearty meal.
