LITTLE ROCK, Ark. — While traditional pasta and bean soups start by cooking dried beans for several hours, this one takes the easier route and uses canned beans and store-bought broth. Hearty from the spicy Italian sausage, it’s full of flavor and nutrition. Plus, it’s super easy and inexpensive to make.
Soup during these dry, cold months helps to keep us hydrated as well as full! The soup may be prepared in the Instant Pot or on the stovetop.
*The soup may be refrigerated for 3-4 days, but do not add pasta. Store the soup and pasta separately and combine just prior to serving.
Visit Dining with Debbie for multiple options for soup to tempt your palate, as well as many other recipes to try.
January 14, 2021 at 11:30PM
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Pasta and bean soup recipe | Dining with Debbie - THV11.com KTHV
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