White bean and sausage soup with peppers from The Silver Palate Cookbook (page 159) by Julee Rosso and Sheila Lukins

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Notes about this recipe

  • Eat Your Books

    Requires soaking beans overnight. Can substitute pepperoni, knackwurst sausages, or other sausages for kielbasa sausages.

  • Beck001 on February 03, 2026

    Followed suggestions from notes - browned the sausage & Used immersion blender. Was giving a little 1980s taste vibe. Family liked it

  • kbrooks on February 07, 2025

    We really like this. Made exactly as written, except, like anya_sf, I browned the sausage before adding to the soup.

  • anya_sf on January 12, 2022

    I added a parmesan rind to the simmering beans, coarsely pureed the soup with an immersion blender and ended up adding a couple of extra cups of broth for a thinner consistency. The 2 bell peppers required a large skillet for cooking and I browned the kielbasa in the skillet as well. I only had 4 oz kielbasa, so I supplemented with some chunks of ham. Hearty and quite good.

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