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Italian Pasta and Bean Soup

Italian Pasta and Bean Soup

This Italian Pasta and Bean Soup will warm you right up on a brisk Wyoming day.
Total Time30 mins
Course: Main Course


  • 1 pound ground Italian turkey sausage or other ground meat
  • 1 medium onion diced
  • 1 rib celery diced
  • 1 large carrot peeled and diced
  • 1 Tablespoon garlic minced
  • 1 can (15 ounces) cannellini beans or other beans
  • 1 Tablespoon tomato paste
  • 1 can (14 ounces) petite diced tomatoes, NOT drained
  • 4 cups low-sodium broth beef, chicken, vegetable, mushroom, etc.
  • 1 Tablespoon dried Italian herbs
  • 1 1/2 cups (about 7 ounces) ditalini pasta or other short pasta
  • Salt and pepper to taste
  • For garnish: Parmesan cheese freshly grated


  • Wash hands with soap and water for 20 seconds.
  • In a large pot or Dutch oven, cook sausage/ground meat over medium-high heat for 5 minutes, using a spoon to break up the meat.
  • Wash the counter and utensils that touched the raw meat. Wash hands with soap and water after handling raw meat.
  • Scrub the onion, carrot, and garlic with a clean vegetable brush under running water. Gently rub celery under cold running water.
  • Peel the carrot. Dice the onion, celery, and carrot. Mince garlic cloves to equal 1 Tablespoon.
  • Add the onion, celery, and carrot to the pot. Cook and stir over medium-high heat until soft or tender (about 5-8 minutes). Add the garlic and cook for 1 more minute. Remove excess fat from pot.
  • Add the beans, tomato paste, diced tomatoes with liquid, broth, and Italian herbs.
  • Bring the ingredients to a boil over high heat, then stir in the pasta. Reduce heat to medium; continue cooking until the pasta is tender (see pasta cooking recommendation). Stir the pasta occasionally as it’s cooking so that it doesn’t stick to the pot.
  • Taste the soup and season with salt and pepper, if necessary.
  • Serve in bowls and garnish with Parmesan cheese.

Nutrition Label
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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