White Bean & Salsiccia Soup

Spring is knocking on the door, but it's not dependably warm yet. Some days are wonderful - warm and sunny, and others are.. well, most really... cold. I can't wait for summer. (Although I'm sure I'll complain about the hot weather as well - complaining about the weather is a national pastime in Sweden)

Anyway, cool, windy days call for soup. Here's a very simple one that will please even those that usually are wary of beans. (I am, definitely.) The salsiccia sausage makes it more hearty, but can easily be skipped or substituted if you want to make a vegetarian meal. (Bacon is always a good stand-in, too.)

Serve with a good, crusty bread on the side.

White Bean & Salsiccia Soup
(printable recipe)
serves 4

1 tbsp butter
1/2 tbsp olive oil
2 shallots, finely chopped
2 tsp dried sage
2 cans (each 400 g) cannelini beans
4 garlic cloves, coarsely chopped
1 liter chicken stock
150 ml cream (full fat)
salt, black pepper

2 salsiccia sausages, in small dice

Melt butter and oil in a heavy pot. Fry the shallots for three minutes. Add the sage, beans and garlic and stir. Add the chicken stock and cook on low heat for about 15-20 minutes.

Using a stick blender (or a regular one), purée the soup until smooth. Add the cream, and season with salt and pepper.

Fry the salsiccia until crispy, and serve as a topping for the soup.

Recipe in Swedish:
Vit bönsoppa med salsiccia