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Sausage and White Bean Soup



  • 2 tablespoons olive oil
  • 1 1/2 pounds Italian sausage, in casing
  • 2 medium carrots
  • 2 medium onions
  • 2 stalks celery
  • 1 teaspoon thyme leaves
  • 3 (15 ounce) cans white beans
  • 1 quart chicken broth
  • 1 teaspoon dried thyme


  1. Heat oil in large, deep pan. Brown whole sausages; remove to cool for about 5 minutes.
  2. Cut celery, onions, and carrots into small dice. Brown vegetables in same pan for about 10 minutes.
  3. Puree one can of white beans; add to vegetables.
  4. Cut sausage into small slices and add to vegetables, along with broth and remaining beans. Simmer for 20 minutes.


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