This is a great recipe for two. It’s quick and full of flavor. A sausage topping with parmesan crisps add a little zip to the soup. Just add a salad or a sandwich. When using your blender, remember to place a kitchen towel over the lid and hold to prevent a mess with the hot liquid. If you have an immersion blender that will work also. Enjoy!
1/4 C. shredded Parmesan cheese
1/4 lb. bulk Italian sausage
2 Tbsp. chopped onion
1 tsp. olive oil
1 garlic clove, minced
1 can (15-oz.) cannellini beans, rinsed and drained
1 C. chicken broth
1/4 C. heavy whipping cream
2 tsp. sherry, optional
1 tsp. minced fresh parsley
1/8 tsp. salt
1/8 tsp. dried thyme
Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined baking sheet. 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.
In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.
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 dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly.
Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.
Yields: 2 servings