White Bean Soup With Sausage
serves 2-4
This soup is creamy (without cream) and hearty, perfect comfort food for a chilly evening. It’s delicious with sausage, but just as lovely without, especially with a drizzle of truffle oil.
Read more about this recipe at Cook & Eat.
For the soup:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 stalk celery, sliced into 1/4-inch pieces
1 pound cannellini beans, fresh or re-hydrated
4 cups chicken stock
Optional toppings:
1 red chile pepper, seeds removed, finely chopped
Truffle oil
Crispy sausage (see below)
prep: 30 minutes
total: 1 hour 40 minutes
large soup pot
blender or food processor
skillet
1. Heat a large soup pot on medium heat.
2. Add the oil, onion, garlic and celery, and stir about 2-3 minutes or until they are translucent. Try not to brown the onion.
3. Add the beans and stock, and bring to a boil, stirring to ensure the beans don’t stick to the bottom.
4. Reduce the heat to get a very low rolling boil, almost more of a simmer, cover and let cook for about 1 hour, or until the beans are very soft. Stir the soup occasionally during this time.
5. The next step is to blend the soup. If you have one, use a hand blender. It’s easier than taking the soup out of the pot. Otherwise, a food processor or standing blender will work too. Purée soup until smooth. Season with salt and pepper to taste.
6. If using food processor or standing blender, return the soup to the pot and continue to cook, uncovered, until it’s the thickness you want.
7. Meanwhile, prepare the sausage, if using: Cook flavorful cased sausage like spicy Italian or chorizo until browned on the outside and cooked through.
8. Slice sausage on the bias into rounds, about 1/2-inch thick.
9. Heat a splash of olive oil in a small skillet over high heat.
10. Add sausage and cook for about 2 minutes on each side, or until browned and crispy.
11. To serve, ladle soup into bowls, and top as desired with sausage, chile or truffle oil.
