Ingredients
1/4 cup shredded Parmesan cheeseCayenne pepper1/4 pound bulk Italian sausage2 tablespoons chopped onion1 teaspoon olive oil1 garlic clove, minced1 can (15 ounces) cannellini beans, rinsed and drained1 cup chicken broth1/4 cup heavy whipping cream2 teaspoons sherry, optional1 teaspoon minced fresh parsley1/8 teaspoon salt1/8 teaspoon dried thyme
Preparation
Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool.
In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.
In the same pan, saute garlic for 1-2 minutes or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly.
Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.
