5-Ingredient White Bean Cream Soup

Ingredients:

• 450 g raw sweet Italian pork sausage, casings removed
• 1 medium onion, chopped
• 1 packet (960 ml) chicken broth
• 3 x 430g cans white beans, rinsed

Preparation:

1. Heat a large cauldron or saucepan over medium heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces are in a single layer (if not, add some of the ground meat and fry in two batches).
2. Cook, stirring occasionally, until the meat is darkened and browned in spots, about 10 minutes. Transfer to a plate with a slotted spoon.
3. Add the onion to the pan. If any meat particles are stuck to the bottom, add 2 tablespoons of broth and scrape them up with a wooden spoon. Cook the onion, stirring frequently and adding more broth to the bottom of the pan as needed, until fully cooked, about 10 minutes.
4. Add the white beans and remaining broth and bring to a boil. Reduce heat and simmer until the beans break down, about 10 minutes.
5. Puree the soup in the saucepan with an immersion blender or carefully pour it into a stand blender and blend. Season with salt to taste. Serve with the sausage.