Sarah Jackson Coaching

Sausage & White Bean Soup

Here’s what you’ll need:

• 1 ½ lb.  Sweet Italian Sausage, in casings (sweet Italian chicken sausage from Trader Joe’s is good)
• 2 Tblsp. Olive Oil
• 2 oz. Prosciutto ham, minced
• 2 medium onions, diced medium
• 2 medium carrots, diced medium
• 2 stalks celery, diced medium
• 1 tsp. Dry thyme leaves*
• 3 15.8 oz. cans Great Northern Beans, undrained
• 1-quart chicken broth

Directions:

1. In large heavy soup pot brown sausage on all sides, 5 minutes.
2. Lie sausage on paper towels, pierce and squeeze out excess fat. 
3. Slice in ¼ in thick circles.  Set aside. Pour off excess fat.
4. Sauté ham, onions, carrots, celery and thyme in same pot with olive oil (or 2 tblsp of the drippings—but not both). 
5. Mash 1 can of beans with fork and add to pan. 
6. Add other beans, broth & sausage. 
7. Simmer partially covered for 20-30 minutes. 
8. Let rest 10 minutes before serving.

*I used about 6 sprigs of fresh Thyme that I tied with string, tossed in to sauté with the vegetables and left in the pot to simmer.  I then removed it and threw it away.