With cold winters come so many things that I love- quiet snowfalls, warm cozy sweaters, steaming hot cocoa by the fire, and skiing season. Skiing season was practically nonexistent for us while our kids were so small, but we’ve finally reached the stage when family ski outings are possible. And now it’s better than ever. I find great joy in watching a child persevere with fierce determination in learning stops and turns and then in seeing a triumphant smile after riding the chairlift for the first time. With many of our Saturdays being away at the ski slopes, I’ve been relying on hearty soups such as this white bean chicken sausage soup to warm us after a day in the cold outdoors. It always feels good to come home to a home-cooked meal without actually cooking and this soup is perfect for making ahead of time and reheating. Pureed cannellini beans impart a rich creaminess without all of the butter, flour, and cream which are usually added to chowder-type soups. A touch of heavy cream is added at the very end to round out the creaminess, but this is certainly optional. This soup is scented with rosemary and thyme and contains a healthy dose of vegetables, although next time I might add some chopped greens at the end to make it even more nourishing. Add a loaf of whole grain bread to this savory soup for a simple, yet complete and satisfying meal.
- 1 Ib dried cannellini beans, soaked overnight, rinsed and drained
- 8 cups water
- 3 tablespoons olive oil
- 3 garlic cloves, 1 smashed, 2 minced
- 1 teaspoon dried rosemary leaves, finely chopped
- 1 bay leaf
- 1 large onion, chopped (about 2 cups)
- 2 medium carrots, chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2½ teaspoons chopped fresh thyme, divided
- 4 cups low-sodium chicken broth
- 1 pound chicken Italian sausage, casings removed
- ¼ cup heavy cream
- In heavy pot, combine beans, 8 cups of water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer partially covered until beans are tender, about 1½ hours.
- Drain beans and reserve cooking liquid. Discard bay leaf.
- In the same pot, heat remaining olive oil over medium heat. Add onion, carrot, celery, salt, and pepper. Saute until onion starts to turn golden, about 10 minutes. Add minced garlic and 1 teaspoon thyme and sauté until fragrant, about 1 minute. Add chicken broth, 2 cups of the reserved cooking liquid, and beans. Bring to a boil, then reduce heat to low and simmer partially covered until beans are very soft, about 40 minutes. Remove from heat.
- In a heavy skillet or sauté pan, cook chicken sausage over medium heat until no longer pink, breaking up into small pieces. Set aside.
- Remove 1½ cups beans with a slotted spoon. Puree remaining soup with an immersion blender or by working in batches with a regular blender. Return reserved beans to the soup and add the chicken sausage, remaining thyme, and cream. Season to taste with additional salt and pepper. Heat over medium until warmed through. Garnish with additional thyme leaves, if desired.
