Here’s the soup recipe, Wanda!

Creamy White Bean and Spicy Sausage Soup

1 lb dried Great Northern Beans (generous 2 cups)

8 cups water
3 Tbsp. extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf

1 large onion, coarsely chopped
(about 2 cups)
1 large carrot, coarsely chopped
(about 1 cup)
1 large stalk celery, coarsely chopped
(about 3/4 cup)
2 large potatoes, large dice
(about 1 1/2 cups)
2 1/2 tsp fresh thyme (leaves removed from stem-discard stem), divided
4 cups good chicken stock or broth

1 lb to 20 oz spicy (hot) Italian sausage,
casings removed

1/4 cup heavy cream
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Soak beans overnight in a large Dutch oven with enough water to cover beans by about 4 inches.

Drain and rinse beans; return to Dutch oven. Add 8 cups water, 1 Tbsp olive oil, smashed garlic clove, rosemary, and bay leaf. Bring to a boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)

Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf.

Heat remaining 2 Tbsp olive oil in Dutch oven over medium heat. Add onion, carrot, celery and potatoes. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 tsp thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to a boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes.

Meanwhile, sauté Italian sausage over medium-high heat until cooked through, breaking up lumps, about 5 minutes. Transfer to paper towels to absorb grease.

Using a slotted spoon, remove 2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup until smooth (or you can use a hand blender and blend right in the pot). Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 tsp thyme, spicy sausage and heavy cream. Re-warm soup over medium heat. Season with salt and pepper. If it gets too thick you can thin it with additional broth. Makes 6-10 servings.