For my W post here's a quick and easy Faith's A Foodie recipe for a delicious soup: "W"hite Bean and Italian Sausage. This soup is pretty thick and hardy and I love to make it in the Fall, but it's really good to serve any time of the year.
2 quarts chicken stock
2 cans of small white beans with liquid (15 1/2 ounce cans)
2 tablespoons olive oil
1 pound of sweet Italian sausage, remove casing (if you like heat, use the hot Italian sausage instead)
1 medium chopped onion
2 carrots chopped
1 stalk chopped celery
2 cloves of garlic
3 cubed potatoes
Get the stock simmering and in a second pot, heat the oil and brown the sausage in it. When it's browned, add the stock, the beans with their liquid, garlic, onion, carrot, celery and new potatoes. Bring it all to a boil, then lower the heat and simmer it all for about 40 minutes or until veg is soft.
When that's all done, puree the soup in a blender but be careful because this is not easy and you could really burn yourself. Pour the pureed soup back into the pot and season with salt and pepper to taste. Of course, I add Parmesan cheese on the top to garnish, but I put Parm cheese on just about everything I eat. It's all about how you like it. Enjoy!