Directions:
- Spoon 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 large 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 minute 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. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.66 Kcal (777 kJ) | ||
| Calories from fat | 121.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.47g | 21% | |
|---|---|---|---|
| Cholesterol | 43.15mg | 14% | |
| Sodium | 864.68mg | 36% | |
| Potassium | 260.62mg | 6% | |
| Total Carbs | 4.05g | 1% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 10g | 20% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 3.3mg | 19% | |
| Calcium | 159.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 89.72 Kcal (376 kJ) | ||
| Calories from fat | 58.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 21% | |
|---|---|---|---|
| Cholesterol | 20.85mg | 14% | |
| Sodium | 417.85mg | 36% | |
| Potassium | 125.94mg | 6% | |
| Total Carbs | 1.96g | 1% | |
| Sugars | 0.66g | 5% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 4.83g | 20% | |
| Vitamin C | 5.1mg | 18% | |
| Iron | 1.6mg | 19% | |
| Calcium | 77.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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