Pasta and White Bean Soup With Sun-Dried Tomatoes

Name: Pasta and White Bean Soup With Sun-Dried Tomatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings (2 quarts).
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

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

Rinse and sort beans; soak according to package directions. Drain and rinse beans; discard liquid and set beans aside.
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.
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 (calculated without cheese): 325 calories, 12g fat (2g saturated fat), 6mg cholesterol, 1433mg sodium, 45g carbohydrate (6g sugars, 9g fiber), 12g protein.