White Bean Sausage Soup

Name: White Bean Sausage Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 425 grams can white kidney or cannellini beans, rinsed and drained; 2 servings Cayenne pepper; 0 teaspoons dried thyme; 1 teaspoon minced fresh parsley; 1 garlic clove, minced; 60 milliliters heavy whipping cream; 236 milliliters reduced-sodium chicken broth; 1 teaspoon olive oil; 2 Tbsps chopped onion; 25 grams shredded Parmesan cheese; 0 teaspoons salt; 2 teaspoons sherry, optional; 1 Italian turkey sausage link, casing removed

White Bean Sausage Soup is a gluten free recipe with 2 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. This main course has 447 calories, 24g of protein, and 18g of fat per serving. It is perfect for Autumn. If you have onion, sherry, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Spoon cheese into six mounds 3 in. apart on a parchment paper-lined baking sheet.

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Cheese

Mounds Bar

Equipment you will use

Baking Paper

Baking Sheet

Spread into 1-1/2-in. circles.

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Spread

Sprinkle with a dash of cayenne.

Ingredients you will need

Ground Cayenne Pepper

Bake at 400° for 5-6 minutes or until light golden brown. Cool.

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Oven

In a large saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain.

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Sausage

Onion

Meat

Cooking Oil

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Sauce Pan

Remove and keep warm.

In the same pan, saute garlic for 1 minute or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly.

Ingredients you will need

Ground Cayenne Pepper

Parsley