2 tablespoons olive oil
1 1/2 pounds link sausage – any combination of Italian, chicken and apple, jalapeno, etc.
2 ounces thinly sliced prosciutto or other ham, minced
2 medium onions, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
1 teaspoon dried thyme leaves
3 15.8-ounce cans great Northern or other white beans, undrained
1 quart chicken broth
Heat
oil in a large, deep pot or soup kettle over medium-high heat. When
pot is hot, add sausages; cook, turning once or twice, until
well-browned on all sides, about 5 minutes. (Sausage will not be fully
cooked at this point.) Remove from pan. When cool enough to handle,
cut into slices 1/4-inch thick. Add prosciutto, onions, carrots, celery
and thyme to the empty pot; cook, stirring often, until well-browned,
about 8 to 10 minutes. In a small bowl, mash one can of beans with a
fork into a chunky puree. Add whole and mashed beans, broth, and
sausages; cover and bring to a simmer. Reduce heat to medium-low and
simmer, partially covered, to blend flavors, at least 20 minutes. Let
rest 10 minutes; serve. Makes 8 servings.
