pat's Recipe

Pasta and Bean Soup

Category: SOUPS/STEWS

If you cannot find hot Italian sausage, use the sweet variety and add 1/4 teaspoon red pepper flakes to the soup along with the garlic and rosemary in step 2. Serve with extra Parmesan cheese and a drizzle of extra-virgin olive oil, if desired.

Serves 6 to 8
2 (16-ounce) can cannellini beans , drained and rinsed
4 cups low-sodium chicken broth
8 ounces hot Italian sausage (about 2 links), castings removed (see note)
2 tablespoons extra-virgin olive oil
2 onions , chopped fine
4 garlic cloves , minced
1 teaspoon finely chopped fresh rosemary
1 (14.5-ounce) can diced tomatoes
Salt and pepper
1 cup ditalini pasta or other small pasta shape
1/2 cup finely chopped fresh basil
1 cup grated Parmesan cheese


1. Puree half of beans and 2 cups broth in food processor or blender until smooth; set aside. Cook sausage in large pot over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Drain sausage on paper towel-lined plate.

2. Add oil and onions to fat in pot and cook until softened, about 10 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Add tomatoes, remaining whole beans, remaining broth, pureed bean mixture, cooked sausage, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to boil, then reduce heat to low and simmer until tomatoes and onions are very soft, about 15 minutes.

3. About 10 minutes before soup is done, bring 2 quarts water to boil in large saucepan. Add 1 teaspoon salt and pasta and cook until al dente. Drain pasta, then add to soup. Stir in basil and Parmesan and season with salt and pepper. Serve.

Make Ahead: Soup can be refrigerated for 3 days, but do not add pasta. Store pasta and soup in separate containers and combine just prior to serving.