Pasta soup with white beans and sausage
Try this Pasta soup with white beans and sausage recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
pescatarian
- salt to taste
- 1 1/2 cups water
- 1 small onion chopped
- 1 (8 ounce) can tomato sauce
- 1 teaspoon minced garlic
- 1 tablespoon dried basil
- 1 tablespoon black pepper
- 1/2 package kroger baby carrots or 3 to 4 carrots cut
- 1 cup dried great northern beans
- 1/2 cup elbow macaroni or pasta shells
- 1/2 cup cabbage shredded (optional)
- 1 pound breakfast pork sausage (you can use mild or hot. i
- 1 (14 ounce) can chicken broth
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 (10 3/4 ounce) can cream of celery soup
- Carbohydrate 174.210674177757 g
- Cholesterol 0 mg
- Fat 3.28817771007323 g
- Fiber 52.0047881424222 g
- Protein 53.9580944698438 g
- Saturated Fat 0.931230232382808 g
- Serving Size 1 1 Recipe (1402g)
- Sodium 3566.75384214857 mg
- Sugar 122.205886035335 g
- Trans Fat 0.785290068418019 g
- Calories 918 calories
Brown sausage and onion with basil and garlic in a skillet. Drain and pour into crock pot. Add all other ingredients except the pasta. Cook on low for seven to eight hours or high for 4 or 5 hours. About an hour before soup finishes cooking, add pasta. This could be made on top of the stove as well. Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes. Serve with my cornbread muffins, quick peppery cheese bread, or sourdough bread. Makes about 3 quarts of soup. Enjoy!
