Creamy White Bean & Italian Sausage Soup - cooking recipe

Ingredients

3 (15 1/2 ounce) cans white beans (not dried, I use Great Northern)
1 (1 lb) package bulk Italian sausage, casing removed
2 tablespoons vegetable oil
1 large onion, chopped
1 carrot, peeled and shredded
1 celery rib, diced
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
grated parmesan cheese (optional)
crushed dried red pepper (optional)

Preparation

Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl.
Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside.
In large skillet cook sausage over medium heat breaking up into small pieces until browned.
Remove sauage from skillet and place on paper towels to absorb grease.
In heavy dutch oven or stock pot heat oil over medium heat.
Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes.
Add broth, whole beans and minced garlic to vegetable mixture.
Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans.
Add seasonings, cover and simmer gently over medium heat for about 30 minutes.
Add heavy cream and cook covered over low heat for about 10 minutes.
Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.