Pasta and White Bean Soup With Sun-Dried Tomatoes

Total Time Prep: 20 min. + soaking Cook 1-1/4 hours
Yield 6 servings (2 quarts)
Test Kitchen Approved
The Christmas season often means indulging in lots of rich foods. So I like to prepare this vegetarian soup that's hot and hearty but not heavy.—Mary Swartz, Palm Desert, California

Ingredients

  • 1 cup dried great northern beans
  • 2 cups finely chopped onions
  • 2 medium carrots, chopped
  • 1/2 cup sliced fennel bulb or celery
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 3/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 4 cans (14-1/2 ounces each) chicken or vegetable broth
  • 2 cups uncooked bow tie pasta
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • Shredded Parmesan cheese, optional

Directions

  1. Rinse and sort beans; soak according to package directions. Drain and rinse beans; discard liquid and set beans aside.
  2. In a Dutch oven, saute onions, carrots and fennel in oil until tender. Add garlic, pepper flakes and bay leaves; cook 1 minute. Add broth and beans.
  3. Bring to a boil. Reduce heat; cover and simmer until beans are almost tender, about 1 hour. Stir in pasta, tomatoes, parsley and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until beans and pasta are tender. Discard bay leaves. Serve with cheese if desired.

Nutrition Facts

1-1/3 cups: 325 calories, 12g fat (2g saturated fat), 6mg cholesterol, 1433mg sodium, 45g carbohydrate (6g sugars, 9g fiber), 12g protein.

The Christmas season often means indulging in lots of rich foods. So I like to prepare this vegetarian soup that's hot and hearty but not heavy.—Mary Swartz, Palm Desert, California
Recipe Creator

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