White Bean and Pasta Soup |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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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. 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 |
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).
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