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White Bean and Pasta Soup Recipe

White Bean and Pasta Soup Recipe photo by Taste of Home

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My husband and I savor every spoonful of this hearty soup. It makes a real stick-to-your ribs meal when served with crusty oven-fresh bread.

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White Bean and Pasta Soup Recipe

Prep: 10 min. + standing Cook: 2 hours

Yield: 12 Servings

10 120 130

Ingredients

1-1/2 cups dried great northern beans
3/4 pound Johnsonville® Mild Italian Sausage links, casings removed
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
6 cups chicken broth
3 cups hot water
2 tablespoons dried currants
1 teaspoon dried basil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked small shell pasta
Grated Parmesan cheese

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and reserved beans. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the beans are tender, stirring occasionally.
Add tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with cheese. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 180 calories, 4 g fat (1 g saturated fat), 11 mg cholesterol, 648 mg sodium, 25 g carbohydrate, 6 g fiber, 10 g protein.

Originally published as White Bean and Pasta Soup in Country Woman May/June 2001, p29

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

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Reviews for White Bean and Pasta Soup

White Bean and Pasta Soup

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(1-3) of 3 reviews

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Reviewed on Jan. 27, 2012 by Geosdar

Very good recipe, next time I will add hot sausage in it. Husband is a chef and he thought it was a very good recipe.

Reviewed on Jun. 27, 2009 by justyouandme20002001

This sounds good...printed it off. I'd proberably add a bay leaf, too.

Elizabeth

Reviewed on Jun. 27, 2009 by annabanabanana

Really good soup. Perfect when it starts to get colder outside. The only changes I made were to omit the currants (I couldnt find them in my store). I also just used a pound of sausage instead of buying the links and having to remove all the casings. Next time though I will add more pasta and another carrot just to cater to my taste more. I still give this 5 stars because it was still delicious as is.