White Bean and Pasta Soup
TOTAL TIME: Prep: 10 min. + standing Cook: 2 hours
YIELD: 12 servings (3 quarts).
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.
Ingredients
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1-1/2 cups dried great northern beans
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3/4 pound Italian sausage links, casings removed
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1 large onion, chopped
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1 large carrot, chopped
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3 garlic cloves, minced
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6 cups chicken broth
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3 cups hot water
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2 tablespoons dried currants
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1 teaspoon dried basil
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup uncooked small shell pasta
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Grated Parmesan cheese
Directions
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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.
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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.
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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.
Nutrition Facts
1 cup: 180 calories, 4g fat (1g saturated fat), 11mg cholesterol, 648mg sodium, 25g carbohydrate (6g sugars, 6g fiber), 10g protein.
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