White Bean and Pasta Soup Recipe #376295
A fantastic soup that is made in a a couple of hours, and everyone will enjoy it I'm sure - Serve it with a nice salad and Whole-wheat rolls - so tasty
2 hours |
SERVES 12
- 1 1/2 cups dried great northern beans
- 3/4 lb Italian sausage, casings removed
- 1 large onion, chopped
- 1 large carrot, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 3 cups water
- 2 tablespoons dried currants
- 1 teaspoon dried basil
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 cup uncooked small pasta shell pasta
- grated parmesan cheese
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans beans, discarding liquid.
- In the same pan, cook the sausage, onion, carrot, and garlic over medium heat until meat is no longer pink.
- Add the broth, water , currants, basil and beans. Bring to a boil and reduce heat; cover and simmer for 1 1/2 - 2 hours or until the beans are tender, stirring occasionally,.
- Add the tomatoes and pasta; bring to a boil Reduce heat; cover and simmer for 15 minutes or until the pasta is tender.
- Serve with parmesan Cheese.
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5 stars