Almost Instant White Bean And Sausage Soup
|Kielbasa||1⁄2 Pound, quartered lengthwise and thinly sliced|
|Olive oil||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Chopped garlic||1 1⁄2 Tablespoon|
|Canned white beans||29 Ounce, rinsed and drained (2 Cans Of 1 Pound And 13 Ounce Each)|
|Low sodium chicken broth||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Sour cream||2 Tablespoon (For Serving)|
1. In a 4-quart saucepot over medium heat, cook sausage until browned. Transfer to a bowl. Add oil, onion, and garlic to saucepot and cook, stirring, over medium-low heat until softened, about 5 minutes. Add beans and, using a potato masher, mash until about half of beans are mashed.
2. Stir in broth and bring to a simmer. Cook, stirring occasionally, to blend flavors, 15 minutes. Stir in parsley. Season to taste with salt and pepper. To serve, ladle into soup bowls and serve with sour cream on the side.