"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 01-12-2005, 10:09 PM   #1
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
Send a message via Yahoo to middie
REC... Tuscan-Style Sausage White Bean Soup

1/2 cup butter or margarine
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup all purpose flour
1 (12 ounce) can evaporated milk
1 (14.5 ounce) can chicken broth
1 pound mild italian sausage, cooked and drained
1 (15.5 ounce) can cannellini beans (white kidney), undrained
salt and ground black pepper

Melt butter in medium saucepan over medium heat. Add onion and garlic
and sautee, stirring ocassionally about 2 minutes or until onion is tender.

Stir in flour, gradually whisk in milk and broth.

Cook, stirring constantly until mixture comes to a boil. Add sausage and the beans. Heat through. Season to taste with salt and pepper.

__________________

__________________
middie is offline   Reply With Quote
Old 01-13-2005, 07:12 AM   #2
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
I've been trying to think of a good Monday night supper and this is going to be it this coming Monday.

Monday is golf day, so have to come up with something to make ahead.

Thank you, Middie :)
__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 01-13-2005, 07:55 AM   #3
Senior Cook
 
Join Date: Oct 2004
Location: USA,Virginia
Posts: 326
Ooo, I lerv Tuscan-style bean soup, and this one looks so good! I especially like the creaminess with the addition of the evap milk. I'd add some more seasonings though, like either/or fennel seed and cayenne pepper, maybe a pinch of sage.

Thanks, Middie.


Cats
__________________
Catseye is offline   Reply With Quote
Old 01-13-2005, 09:07 AM   #4
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
and I have all the ingredients in the house! thanks, middie.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-13-2005, 09:16 AM   #5
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
Send a message via Yahoo to middie
you're all welcome :D
__________________
middie is offline   Reply With Quote
Old 01-13-2005, 09:29 AM   #6
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Yum! Thanks, Middie!
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 01-25-2005, 07:17 AM   #7
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Middie,
I made this on Saturday and we had it for supper on Monday. A big hit! Just some crusty bread and a salad, and we ate like kings. Thanks again. :)
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 01-25-2005, 09:22 AM   #8
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
Send a message via Yahoo to middie
you're very welcome. glad you liked it :D
__________________
middie is offline   Reply With Quote
Old 02-06-2005, 11:21 PM   #9
Sous Chef
 
Join Date: Sep 2004
Posts: 509
Definitely second the motion on sage. Sage w/ cannellini beans is great. You can also add a little tomato paste and/or hot pepper in order to give the dish a more hearty, old country, taste.
__________________
jpinmaryland is offline   Reply With Quote
Old 12-29-2005, 08:10 AM   #10
Assistant Cook
 
Join Date: Nov 2005
Location: Beautiful East Texas
Posts: 19
I made this soup today (actually at 5:30 a.m.) and followed the recipe with one change. I used hot Italian Sausage in place of mild because that's what I had on hand. I hope after it sits in the frig today that the flavors will blend better. I like the soup, but I could really taste the evaporated milk. I will definitely make it again, and add the sage, but I think I'll use half and half or heavy cream instead of evap. milk. I brought some with me to work so my coworkers/guinea pigs could try it. They are some brave souls! I do this to them all the time! Thanks for a great recipe! It's fast and easy!!!
__________________

__________________
jrsjunecleaver is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ham & Kidney Bean Soup Raine Soups 0 02-23-2005 03:59 PM
White Bean Soup Erik Soups 1 12-08-2004 06:20 AM
Help! Will you send a recipe for American bean stew? Dianne Stews 17 07-23-2003 12:27 PM
White Onion Soup with Chive Oil kitchenelf Soups 0 06-09-2002 11:22 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.