I love making soups when the weather is cold outside. I especially love a soup that is quick, easy and ready in under 30 minutes. When the weekend rolls around we are either really busy or taking it easy and spending a lot of time in the kitchen is usually not on my agenda. So a soup like this is perfect, I can still provide my family with a yummy lunch, but not be stuck in the kitchen.
Tuscan Sausage and White Bean Soup
Ingredients:
- 1 pound hot Italian sausage
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup all purpose flour
- 2-12 ounce can evaporated milk
- 29 ounces low sodium chicken broth
- 2-15.5 ounce cans cannellini beans, undrained
- black pepper, to taste
Directions:
- In a large pot, over medium-high heat, cook the sausage, crumbling it as it cooks.
- Once the sausage it completely cooked, remove the sausage from the pot and set aside. Drain any grease.
- Add in the butter and allow to melt. Add in the diced onions and minced garlic and cook stirring occasionally until the onions are tender, about 3-5 minutes.
- Whisk in the flour and continue to stir constantly for about 1 minute.
- Slowly pour in the milk and chicken broth while whisking constantly.
- Allow the mixture to come to a boil, while stirring often.
- Once the mixture has come to a boil add in the sausage and beans. Allow to heat through and season with black pepper.
Enjoy!!!
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Nutrition Facts |
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Servings: 8 |
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Amount Per Serving |
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Calories: 392 |
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Total Fat |
17.9g |
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Saturated Fat |
10g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
1.5g |
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Cholesterol |
89mg |
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Sodium |
816.8mg |
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Total Carbohydrates |
32.3g |
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Dietary Fiber |
5.6g |
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Sugars |
11.2g |
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Protein |
23.3g |
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Calcium |
32.5% |
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Iron |
1.2% |
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Potassium |
317mg |
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Vitamin A |
12.6% |
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Vitamin C |
1.2% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from These Old Cookbooks.
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