Tuscan Sausage and White Bean Soup
Heat butter in a saucepan; add onion and garlic and cook for 1 to 2 minutes. Stir in flour. Slowly add evaporated milk and chicken broth, stirring constantly. Bring the mixture to a boil, and add cooked sausage and undrained beans. Heat through, and season to your liking with salt and black pepper.
One thing to keep in mind is that this is small-batch recipe and you’ll get 4 servings, so definitely double it for larger families or if you want leftovers.
- 1/4 cup butter
- 1/2 cup onion chopped
- 2 cloves garlic finely chopped
- 1/4 cup flour
- 1 12 oz. can evaporated milk
- 1 14.5 oz. can chicken broth
- 1/2 lb. ground pork sausage cooked and drained
- 1 15.5 oz. can undrained cannellini beans
- Salt and Pepper
1. Melt butter in medium saucepan.
2. Add onion and garlic; cook for 1 to 2 minutes while stirring occasionally or until onion is tender.
3. Stir in flour.
4. Slowly add the evaporated milk and chicken broth while stirring constantly.
5. Once the mixture comes to a complete boil, add sausage and beans.
6. Heat through, and season with salt and pepper.
