White Bean Soup with Parmigiano-Reggiano Crostini

Yield: 4 to 6 servings.

  • White Bean Soup with Parmigiano-Reggiano Crostini1 Tbsp. olive oil
  • 12 oz. sweet and/or hot Italian sausage
  • 1 medium-sized onion, sliced
  • 3 cans (141⁄2 oz. each) readyto-serve reduced-sodium chicken broth
  • 1 can (14 to 19 oz.) cannellini beans, drained and rinsed
  • 1 piece (4” square) Parmigiano-Reggiano® cheese rind (option

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish