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2 Tbsp. pure olive oil
1 1/2 lb. sweet or hot Italian sausage in the casing
2 oz. thinly sliced Prosciutto ham, minced
2 medium onions, medium dice
2 medium carrots, peeled and medium dice
2 medium stalks celery, medium dice
1 tsp. dried thyme leaves
3 (15.8 oz.) cans Great Northern beans or other white beans
1 qt. chicken broth (can or carton or homemade)

Heat oil in large soup kettle. When pan is hot add sausages;
cook until well browned on all sides, about 5 minutes. (Sausage
will not be fully cooked at this point.)

Remove from pan. When cool, cut into slices 1/4-inch thick.
Add Prosciutto, onions, carrots, celery and thyme. Cook and stir
until well browned.

In a small bowl, mash one can of beans with a fork into a
chunky puree. Add broth, whole and mashed beans and sausage to
pot. Cover and simmer about 20 minutes. Let rest 10 minutes.
Serve. Yields 8 servings.

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