White Bean Bisque

13 ingredients
5 steps

Ingredients

  • 1/4 cup shredded Parmesan cheese
  • Cayenne pepper
  • 1/4 pound bulk Italian sausage
  • 2 tablespoons chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 cup chicken broth
  • 1/4 cup heavy whipping cream
  • 2 teaspoons sherry, optional
  • 1 teaspoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried thyme

Directions

  1. 1
    Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined
  2. 2
    . Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool.
  3. 3
    In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.
  4. 4
    In the same pan, saute garlic for 1-2 minutes 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.
  5. 5
    Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

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