We are soup obsessed right now. No exaggeration, we have eaten a different homemade soup 5 of the last 7 days. One of my favorites, because it is so delicious but also because it is so easy, is this Tuscan White Bean and Sausage Soup. If you are as soup crazy as we are, you will want to add this to your arsenal.
Here is the easy, weeknight-friendly, recipe.
2 tablespoons olive oil
1 pound sweet or hot Italian sausage (not in casings)
2 ounces thinly sliced prosciutto ham, minced (you can use regular ham if it’s what you have but then you can’t call it Tuscan, ha, just kidding)
1 large onion, medium-sized dice
2 carrots, peeled, medium-sized dice
1 teaspoon dried thyme
4 (15.8 ounce) cans great Northern or other white beans, undrained
1 quart store-bought chicken broth
Heat oil in a large, deep saute pan or soup pot over medium-high heat. When pan is hot, add sausage. Break up meat into bite size pieces with spatula or spoon and cook until well-browned on all sides, about 5 minutes. Remove sausage from pan and drain fat leaving the pain with a glaze of oil.
Add prosciutto, onion, carrots, and thyme to the oil-coated pan; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash 2 cans 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 for 20 minutes. Let rest 10 minutes; serve topped with fresh chopped parsley with fresh bread.