White Bean and Pasta Soup Recipe
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.
This recipe is:
Contest Winning
* 12 Servings
* Prep: 10 min. + standing
* Cook: 2 hours
Ingredients
* 1-1/2 cups dried great northern beans
* 3/4 pound 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) Hunt's® Original 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).
Nutrition 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.
White Bean and Pasta Soup published in Country Woman May/June 2001, p29
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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