Italian Pasta and Bean Soup with Sausage

White kidney beans bring a Tuscan touch to this pasta soup.

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4.5 by 4 people

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  • Makes: 4 servings
  • Cook: 15 mins
  • Start to Finish: 30 mins

Italian Pasta and Bean Soup with Sausage

Reviews (0)

4.5 by 4 people

Rate This!

Directions

  1. Remove casing from sausage, if present. In a large saucepan cook sausage, onion, and celery until sausage is no longer pink and vegetables are tender. Drain fat. Add broth, undrained tomatoes, and water. Bring to boiling. Stir in macaroni. Return to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until pasta is tender. Stir in beans and parsley; heat through. If desired, sprinkle with grated Parmesan cheese. Makes 4 servings.

From the Test Kitchen

Freeze Your Assets: When freezing leftover soups and stews, keep these tips in mind: To freeze leftovers, first cool the hot food by placing it in a bowl set over another bowl filled with ice water. This lets the food cool more quickly, which is important. Transfer the food to freezer-safe containers. Use small, shallow containers to allow food to freeze more quickly, which slows bacteria growth. Soups and stews expand when they freeze, so leave about 1/2 inch of space below rim. Thaw frozen foods in the refrigerator or microwavenever at room temperature. You can also slowly reheat frozen food without thawing by placing it in an appropriate-size saucepan. Cook the food, covered, until it is thawed, stirring occasionally to break it up. Then heat to boiling, stirring frequently. Cornstarch or flour-thickened soups do not freeze well, as the starch breaks down during freezing, altering the soups consistency. Cheese soups also do not freeze well.

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Nutrition Facts (Italian Pasta and Bean Soup with Sausage)

  • Per serving:
  • 306 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 33 mg chol. ,
  • 1418 mg sodium ,
  • 35 g carb. ,
  • 7 g fiber ,
  • 20 g pro.

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