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White Bean and Pasta Soup Recipe
White Bean and Pasta Soup Recipe photo by Taste of Home

White Bean and Pasta Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. + standing Cook: 2 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + standing Cook: 2 hours
MAKES: 12 servings

Ingredients

  • 1-1/2 cups dried great northern beans
  • 3/4 pound Johnsonville® Mild Italian Sausage Links 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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as White Bean and Pasta Soup in Country Woman May/June 2001, p29

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.

Reviews for White Bean and Pasta Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 6, 2014

This is a great winter soup! I used 1 1/4 lb. Andouille sausage diced, an extra carrot, a bay leaf instead of currants, and everybody thoroughly enjoyed it. The grated Parmesan cheese is a nice touch as well as a drizzle of olive oil.

MY REVIEW
Reviewed Jan. 27, 2012

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.

MY REVIEW
Reviewed Jun. 27, 2009

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

Elizabeth

MY REVIEW
Reviewed Jun. 27, 2009

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.

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