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

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