adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy Italian Soup
Creamy Italian Soup
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Create a nutritious Italian soup using evaporated milk for a creamy twist.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 Italian-style sausages
  • 8 sun-dried tomatoes, chopped
  • 2 garlic cloves, crushed
  • 1 tsp fresh thyme leaves
  • 1 dried bay leaf
  • Large pinch of dried chilli flakes
  • 20.00 ml plain flour
  • 637.50 gm salt-reduced chicken stock
  • 400g can borlotti beans, drained, rinsed
  • 375ml can Light & Creamy Evaporated Milk
  • 4 stalks kale, centre vein discarded, leaves roughly chopped
  • 62.50 ml finely grated parmesan, plus extra to serve
  • 40.00 ml chopped fresh flat-leaf parsley, plus extra to serve
Instructions:
  • In a large saucepan over medium heat, gently cook onion, carrot, and celery in hot oil, stirring occasionally, until just beginning to soften, about 8 to 10 minutes.
  • Squeeze sausage mince out of casings, discard casings, and break mince into small pieces.
  • Turn up the heat to medium-high. Toss in the sausage and cook, stirring, until it changes color, about 5 minutes. Add tomato, garlic, thyme, bay leaf, and chili. Cook for 1 minute before adding flour. Stir for 30 seconds until the vegetables are coated. Pour in the stock and beans, bring to a boil, then lower the heat, cover, and simmer for 25 to 30 minutes until the vegetables are tender.
  • Combine evaporated milk and kale, generously season with salt and pepper, and cook for 3 to 5 minutes until kale is lightly wilted and soup is heated. Mix in parmesan and parsley. Garnish soup with extra parmesan and parsley before serving.

Similar Recipes