The History

White Bean Bisque With Italian Sausage

Posted on | February 15, 2012 | No Comments

Don’t let the poor plating in the picture fool you…this soup was awesome! I made it on a cold and snowy night…it just seemed like a soup night. It was incredibly easy to make and another quick recipe, start to finish. Serve it with some crusty bread and a salad and you have a complete meal.

Ingredients

4 Italian sausage links, removed from their casings (I used chicken sausage)

1 can of cannellini beans, drained and rinsed

2 cups chicken stock (I always use the low sodium variety)

1 ½ cup of grated Parmesan cheese

¼ – ½ cup heavy cream

1 onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon thyme

Cayenne pepper

Salt

Pepper

Directions

Preheat an oven to 425 degrees F.

In a stock pot, heat oil over medium high heat. Add sausage and break up with back of a wooden spoon. Cook until golden brown, remove from pot and keep warm.

Add onion to sausage drippings and sauté until slightly golden. Add garlic and cook for an addition minute. Add chicken stock and beans. Bring to a boil, reduce heat and let simmer for fifteen minutes.

While broth and beans are simmering, divide cheese into 8 small piles on a non-stick cookie sheet. Sprinkle with cayenne pepper. Bake in oven for 5-6 minutes or until golden brown. Let cool and carefully remove from cooking sheet.

Add your desired amount of heavy cream, thyme, cayenne pepper, salt and pepper to taste to broth. Continue to simmer until soup thickens slightly. Remove soup from heat, pour into blender and puree until smooth.

To serve, ladle soup into bowls top with sausage and cheese chips.