Menu
White Bean and Pasta Soup White Bean and Pasta Soup
Bean and Pasta Soup Bean and Pasta Soup
Vegetable Pasta with Sun-Dried Tomato Sauce Vegetable Pasta with Sun-Dried Tomato Sauce
Spinach and White Bean Soup Spinach and White Bean Soup
Pasta Bean Soup Pasta Bean Soup
Ham and Bean Tomato Soup Ham and Bean Tomato Soup
Beef and Pasta Vegetable Soup Beef and Pasta Vegetable Soup
Potato Salad with Green Beans and Tomatoes Potato Salad with Green Beans and Tomatoes
Chicken and Peas with Pasta Chicken and Peas with Pasta
Summer Squash & White Bean Soup Summer Squash & White Bean Soup
Pasta with Tomatoes Pasta with Tomatoes
Bean and Ham Pasta Bean and Ham Pasta
Broccoli n Tomato Pasta Broccoli n Tomato Pasta
Chicken and Black Bean Soup Chicken and Black Bean Soup
Hearty Pasta Tomato Soup Hearty Pasta Tomato Soup
Italian Chicken Meatball and Bean Soup Italian Chicken Meatball and Bean Soup
Hearty Italian White Bean Soup Hearty Italian White Bean Soup
Black Bean and Chicken Soup Black Bean and Chicken Soup
Ham and White Bean Soup Ham and White Bean Soup
Ham, Bean and Potato Soup Ham, Bean and Potato Soup

Pasta and White Bean Soup With Sun-Dried Tomatoes

Add a Review
Test Kitchen Approved
Total Time

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

Makes

6 servings (2 quarts)

Updated: Jun. 27, 2023
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
Pasta and White Bean Soup With Sun-Dried Tomatoes
Pasta and White Bean Soup With Sun-Dried Tomatoes Recipe photo by Taste of Home
Next Recipe

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.