Italian Pasta and Bean Soup Recipe

Italian Pasta and Bean Soup Recipe

Italian Pasta and Bean Soup Recipe

1/2 teaspoon minced garlic
2 (15 ounce) cans cannellini beans, with liquid
1/4 cup olive oil
1 cup diced onion
1 tablespoon italian seasoning
1/4 teaspoon pepper
4 (10 ounce) cans chicken broth (Campbell Soup)
2 (15 ounce) cans diced tomatoes
8 ounces penne pasta, cooked
1 lb bulk sausage, thoroughly cooked
parmesan cheese

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Preparation Instructions:
Saute first 3 ingredients in large pot until onions are very tender. Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving. Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles. Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!). Serve with French Bread or rolls. Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.

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Photo credit: Margaret Johnson

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