White Bean, Pasta and Sausage Soup

A Hearty Winter Meal

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Jan 15, 2010 Gabi Larson

Stir up a healthy and delicious one-dish supper. This recipe is perfect for a frosty evening.

Hot soup is synonymous with comfort. After a day on the ski slope, an afternoon at the ice rink or just a dreary day at the office, nothing satisfies like a steaming bowl filled with hearty flavor. This recipe hits the spot with a delicious combination of zesty sausage, flavorful broth and warm pasta shells.

This soup is hearty enough to serve as an entree. Adding a batch of buttermilk cornbread and a crisp side salad will fill even the hungriest of winter appetites.

Ingredients for White Bean, Pasta and Sausage Soup

  • 1 1/2 cups white beans, canned or dried (If using dried, wash and soak overnight.)
  • 1 pound pork sausage
  • 1 onion, chopped
  • 1 tablespoon dried basil
  • 2 cloves garlic, minced
  • 1 large carrot, shredded
  • 6 cups chicken broth
  • 3 cups water
  • 14 ounces chopped tomatoes, with juice
  • 1 cup small pasta shells
  • Salt and pepper to taste
  • Grated cheddar cheese, optional
  • Sour cream, optional

Making the Soup

  1. Brown pork sausage with chopped onion, minced garlic, dried basil and grated carrot in large stockpot. Stir until onion is limp and sausage is fully cooked. Drain any fat.
  2. Pour in chicken broth and water to pork sausage. Bring to a full boil. Stir in white beans. Simmer on low for two hours, stirring occasionally.
  3. Thirty minutes before serving, stir in chopped tomatoes and pasta shells. Simmer until ready to serve. Season to taste. Top with grated cheddar cheese or sour cream, if desired.

Makes 8-10 servings.

This soup is a nice alternative to chili or would be a great recipe to share at a Soup Swap. The recipe freezes well in freezer-safe plastic bags. Or the recipe can be made ahead of time and heated in a slow-cooker.

Buttermilk Corn Bread

This sweet, quick bread is a delicious accompaniment to any thick soup. Serve any leftovers for breakfast the next morning.

Ingredients

  • 1 cup buttermilk
  • 1 cup flour
  • 1 cup cornmeal
  • 1 cup sugar
  • 1/2 cup butter
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs

Baking Corn Bread

  1. In microwave or on stovetop, melt butter and sugar together. Stir and cool.
  2. In separate bowl, combine baking soda and buttermilk. Add to butter mixture. Stir in dry ingredients and add eggs. Mix lightly with fork. Do not overmix.
  3. Pour into eight-inch square baking pan. Bake at 350 degrees for 20-25 minutes. Cut into squares and serve warm.

This corn bread is delicious served with homemade honey butter.

Homemade Honey Butter

To prepare honey butter, whip equal parts honey and butter. Add one egg yolk to bind the ingredients. Pour into a ramekin or small serving bowl and pass as an accompaniment to hot corn bread.

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The copyright of the article White Bean, Pasta and Sausage Soup in Recipes is owned by Gabi Larson. Permission to republish White Bean, Pasta and Sausage Soup in print or online must be granted by the author in writing.
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