Pasta and Beans Soup
A comforting blend of pasta, beans, and vegetables in a hearty broth, perfect for any season.
Ingredients
Main Ingredients
- 1 can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 1 lb turkey sausage, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Grab a large pot and place it over medium heat. Adding a splash of olive oil, allow it to heat slightly.
- Once the oil is shimmering, toss in the diced onion, carrots, and celery. Sauté for about 5-7 minutes until they soften.
- Stir in the minced garlic and continue to cook for an additional minute.
- Add the sliced turkey sausage and cook until it's nicely browned, about 5-6 minutes.
- Pour in the broth, then add the diced tomatoes and drained cannellini beans. Season with Italian seasoning, salt, and pepper.
- Bring the soup to a gentle boil.
- Once boiling, add the small pasta and cook for 8-10 minutes or until the pasta is tender, stirring occasionally.
- Taste the soup and adjust seasonings if needed.
- Spoon the hot soup into bowls and garnish with fresh parsley before serving.
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Notes
Store any leftovers in airtight containers. Refrigerate for 3-4 days or freeze for up to three months. For a creamier soup, blend a portion or add a splash of cream before serving.