Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 rings (13 ounces each) chicken sausage, sliced into ¼-inch slices
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped (about 1 cup)
- 2 medium carrots, peeled, diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup (31 g) all-purpose flour
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
- Parsley, for garnish
Instructions
- In a large pot, heat vegetable oil over medium-high heat. Add sliced chicken sausage and cook until browned, about 7-9 minutes. Remove and set aside.
- In the same pot, melt butter and add chopped onion, carrots, garlic, salt, and pepper. Cook until the onion is translucent and carrots soften (10-12 minutes).
- Sprinkle flour over vegetables and stir well; cook for 1 minute.
- Gradually pour in chicken broth and whole milk, stirring thoroughly. Bring to a simmer.
- Return the browned chicken sausage to the pot along with rinsed beans. Stir gently.
- Reduce heat to medium-low and simmer until thickened (15-20 minutes).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 40mg