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Pasta and White Bean Soup With Sun-Dried Tomatoes

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

6 ServingsPrep: 20 min. + soaking Cook 1-1/4 hours

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

Soak beans according to package directions. Drain and rinse beans;
discard liquid and set beans aside.
In a Dutch oven, saute the onions, carrots and fennel in oil until
tender. Add the garlic, pepper flakes and bay leaves; cook 1 minute
longer. Add broth and beans.
Bring to a boil. Reduce heat; cover and simmer until beans are almost

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Pasta and White Bean Soup With Sun-Dried Tomatoes (continued)

Directions (continued)

tender, about 1 hour. Stir in pasta, tomatoes, parsley and salt.
Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or
until beans and pasta are tender. Discard bay leaves. Serve with
cheese if desired. Yield: 6 servings (2 quarts).

Nutrition Facts: 1-1/3 cups (calculated without cheese) equals 325 calories, 12 g fat (2 g saturated fat), 6 mg cholesterol, 1,433 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein.