Tuscan Sausage and White Bean Soup

Ingredients

• 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
• 1 15.5-oz can undrained cannelini beans
• Salt & Pepper

Directions

1. In a skillet, cook sausage. Drain and set aside.
2. Melt butter in medium saucepan. 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 broth while stirring constantly.
5. Once the mixture comes to a complete boil, add sausage and beans. Heat through, and season with salt and pepper.

Notes

• You can use just about any bean you wish: pinto bean, navy bean, great northern...all of them work well.
• Potatoes, carrots, any root veggie you have on hand could be added as well. Each will add its own flavor and texture.
• The only spices called for are salt and pepper. Feel free to add whatever you like: italian seasoning, basil, oregano, chili flakes, onion and garlic powder...be creative!
• Greens can also be added to this soup. Spinach, kale, chard...go crazy and experiment.