If you're pressed for time, you can sub 1 1/2 cups canned beans for the dried. There's no need to precook the canned beans—just drain and rinse them before adding them to the onions.
Recipe information
Yield
Makes 6 servings
Ingredients
1
1
4
8
1
10
1
4
3
8
Need to make a substitution?
Preparation
Step 1
In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.
Step 2
Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.
Step 3
In large pot over moderately high heat, bring 6 cups salted water to boil.
Step 4
Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.
Step 5
Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.