White Bean Pasta Soup Recipes

WHITE BEAN AND PASTA SOUP

White Bean and Pasta Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 2h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

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) diced tomatoes, undrained
1 cup uncooked small shell pasta
Grated Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 648mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.

PASTA AND WHITE BEAN SOUP WITH SUN-DRIED TOMATOES

Pasta and White Bean Soup With Sun-Dried Tomatoes image

The Christmas season often means indulging in lots of rich foods. So I like to prepare this vegetarian soup that's hot and hearty but not heavy.-Mary Swartz, Palm Desert, California

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 6 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1 cup dried great northern beans
2 cups finely chopped onions
2 medium carrots, chopped
1/2 cup sliced fennel bulb or celery
1/4 cup olive oil
4 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
2 bay leaves
4 cans (14-1/2 ounces each) chicken or vegetable broth
2 cups uncooked bow tie pasta
1/2 cup oil-packed sun-dried tomatoes, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans; discard liquid and set beans aside., In a Dutch oven, saute onions, carrots and fennel in oil until tender. Add garlic, pepper flakes and bay leaves; cook 1 minute. Add broth and beans., Bring to a boil. Reduce heat; cover and simmer until beans are almost tender, about 1 hour. Stir in pasta, tomatoes, parsley and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until beans and pasta are tender. Discard bay leaves. Serve with cheese if desired.

Nutrition Facts : Calories 325 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 1433mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein.

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