5-Ingredient White Bean Cream Soup
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 265, total fat 11 G., saturated fats 3 G., proteins 16 G., carbohydrates 27 G., fiber 5 G., cholesterol 29 mg, sodium 540 mg, sugar 2 G.
Calories 265, total fat 11 G., saturated fats 3 G., proteins 16 G., carbohydrates 27 G., fiber 5 G., cholesterol 29 mg, sodium 540 mg, sugar 2 G.
Sweet Italian sausage and white beans serve double duty in this recipe, allowing for a reduced ingredient count. Unlike simple ground meat, raw sausage is packed with aromatic spices that enhance the flavor of the soup, so you won't need to add any additional seasonings. Plus, the onions are sautéed in the sausage's rendered fat, eliminating the need for vegetable oil. White beans add protein to the soup and, without the need for cream, give it a creamy texture. Be careful when blending hot soup in a stand blender: fill the bowl only halfway and keep the lid slightly ajar, covered with a towel.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g raw sweet Italian pork sausage, casings removed
- 1 medium onion, chopped
- 1 packet (960 ml) chicken broth
- 3 x 430g cans white beans, rinsed
We recommend
Recipes with similar ingredients: white beans, kupaty (fried sausages)
Cooking the dish according to the recipe:
- Heat a large cauldron or saucepan over medium heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces are in a single layer (if not, add some of the ground meat and fry in two batches).
- Cook, stirring occasionally, until the meat is darkened and browned in spots, about 10 minutes. Transfer to a plate with a slotted spoon.
- Add the onion to the pan. If any meat particles are stuck to the bottom, add 2 tablespoons of broth and scrape them up with a wooden spoon. Cook the onion, stirring frequently and adding more broth to the bottom of the pan as needed, until fully cooked, about 10 minutes.
- Add the white beans and remaining broth and bring to a boil. Reduce heat and simmer until the beans break down, about 10 minutes.
- Puree the soup in the saucepan with an immersion blender or carefully pour it into a stand blender and blend. Season with salt to taste. Serve with the sausage.
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