adapted from Journey of an Italian Cook
3 tbsp olive oil
2 cloves minced garlic
2 tsp minced dried onion
1/2 lb Italian style chicken sausage, cooked and crumbled
1 cup cooked shredded chicken
1 can cannellini beans, drained and rinsed
1 can chickpeas, drained and rinsed
2 carrots, chopped
1 tsp dried basil
1 tsp dried oregano
1 tbsp fresh chopped parsley
4 cups chicken broth
1 can evaporated milk
salt and cracked pepper, to taste
Garnish
fresh chopped parsley
grated parmesan
In an 8 qt stock pot, saute the garlic and onion in the olive oil over medium heat for about 30 seconds. Add the sausage, chicken, beans, carrot, herbs, salt and pepper. Give it a stir. Add the broth. Simmer covered for 20-25 minutes. Add the milk and simmer another 5 minutes.
Garnish with parsley and cheese. Serve warm with biscuits or a nice crusty Italian bread.
