Nada mejor que un tazón de esta llenadora sopa para disfrutar una buena cena. Los frijoles blancos le aportan su deliciosa textura. Para disfrutar su auténtico sabor italiano, salpícala con aceite de oliva y sírvela caliente.
MELT butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Add sausage and beans. Heat through. Season to taste with salt and pepper.
This is very easy to make and satisfying. I like to saute red pepper with the onions; sometimes I add a diced jalaeaeno pepper. If I have leftover corn on the cob -- I'll cut if off the cob, saute it until browned in a little olive oil and add that too. I also add a few dashes of cayenne pepper to give it a little kick. I substitute turkey sausage for the pork. It is always a hit.
At first, the end result of this recipe didn't look the most appetizing because it's pretty much all white. BUT, tasting the result is fantastic!
Very good soup. I used lower sodium chicken stock and added about a cup extra to thin it out a little since it was a bit thick. The soup was very easy to make. Next time I will add more beans.
I made this last night for dinner. It was very good. The next time I make it, I am going to add more beans. Thank you for another wonderful recipe. We are retired and I have to make 3 meals a day. Very best baking and the swapped recipes are the first thing I check each morning.
Oh my.......this was so good, everyone liked it. Had a samll amount left over for lunch like heaven. We doubled the receipe.
This soup is a real stick to your ribs type of soup. I loved the creaminess of it. The sausage gave it a great taste. It is truely Simple Tuscan Food. I enjoyed this soup with a good crusty Itailian bread.
This is one of the best soups I have ever tasted! It's like a warm hug on a cold night. Very filling and so easy, especially if your market sells sausage without the casings, like mine does. I will make this often during the coming Winter. Thanks for a GREAT recipe.