I love white bean and ham soup, although my husband doesn’t care for ham too much, so this recipe appealed to me since it was made with smoked sausage and I could use beef smoked sausage. It was delicious and I served it with cornbread with butter and honey, yum!
– 1 pound smoked sausage, the oval shaped one, sliced into 1- inch rounds
– 2 cups chicken broth
– 4 cloves of garlic, minced
– 1 tsp. oregano
– 1 tbsp. Olive oil
– 2 cans cannellini beans (white beans), rinse the beans from just one can
– 1/2 can of petite diced tomatoes (you can use more if you want)
– black pepper to taste
Begin by heating up some Olive oil in a large skillet with tall sides. Add in the sliced sausage and cook until browned on both sides. Remove to a paper towel lined plate, set aside.
Drain off some of the oil from the pan the sausage cooked in. Pour the chicken broth into the pan and add the garlic. Turn up to medium heat and then reduce to a simmer. Add in the beans, oregano, and diced tomatoes. Then add in the browned sausage and pepper. Taste and adjust the seasoning. Let the liquid reduce and mash up a few of the beans to make the broth a little thicker. Once the mixture gets to desired thickness, remove from heat and serve with grated Parmesan cheese and cornbread.