Sausage and White Bean Soup

Recipe courtesy of linda98ny

2 tablespoons olive oil
1 1/2 lbs sweet Italian sausage links or hot Italian sausage, in the casing
2 ounces thinly sliced prosciutto ham, minced
2 medium onions diced
2 medium carrots, peeled and diced
2 medium celery ribs diced
1 teaspoon dried thyme leaves
3 (15 oz) cans great northern beans or other white beans, undrained
1 quart chicken broth (carton or can)

Heat oil in a large, deep sauté pan or soup kettleover medium-high heat.

When pan is hot, add sausages, cook, turning once or
twice, until well-browned on all sides, about 5
minutes.
(Sausage will not be fully cooked at this point.)
Remove from the pan.
When cool enough to handle, cut into slices 1/4-inch
thick.
Add prosciutto, onions, carrots, celery and thyme to
the empty skillet, cook, stirring often, until well
browned, 8 to 10 minutes.
In a small bowl one can of beans with a fork into a
chunky puree.
Add broth, whole and mashed beans, and sausage; cover
and bring to a simmer.
Reduce heat to medium-low, simmer, partially covered
to blend flavors, 20 minutes.
Let rest 10 minutes; serve.