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
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
Reviews