White Bean and Pasta Soup
You can never have too many main course recipes, so give White Bean and Pasta Soup a try. One portion of this dish contains approximately 22g of protein, 10g of fat, and a total of 281 calories. This recipe serves 12. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, currants, basil, and a few other things to make it today. To use up the dried currants you could follow this main course with the Soda Bread Scones as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.
Instructions
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.