Pasta and Bean Soup | America's Test Kitchen
Speeding up traditional past and bean soups, canned beans and store-bought broth result in dull, bland, watery, or greasy soups. We wanted an easy soup that tasted just as good as traditional recipes.
Keywords
- Pork
- Soups
- Beans
- Main Courses
Ingredients
- 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
- 1 cup ditalini pasta or other small pasta shape
- Salt and pepper
- 1/2 cup finely chopped fresh basil
- 1 cup grated Parmesan cheese
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