White Bean and Pasta Soup With Sun-Dried Tomatoes |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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I have been making this recipe for so many years I cannot remember where it came from, but it is my favorite soup in the winter. It is delicious and my entire family loves it. Ingredients:
1 cup dried white bean, rinsed and picked over (such as great northern or cannellini) |
1/4 cup olive oil |
2 cups finely diced yellow onions |
2 medium carrots, peeled and diced |
1/2 cup diced fennel or 1/2 cup diced celery |
4 garlic cloves, minced |
3/4 teaspoon dried red pepper flakes |
2 bay leaves |
8 cups chicken stock |
8 ounces bow tie pasta |
1/2 cup fine diced sun-dried tomato (use the dry ones and reconstitute them in some hot water for 10 minutes before chopping) |
1/4 cup finely diced fresh parsley |
freshly grated parmesan cheese |
Directions:
1. Soak beans overnight in enough water to cover by 3 inches.
2. Heat oil in a large heavy soup pot over medium heat.
3. Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
4. Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
5. Add beans and 7 cups stock.
6. Increase heat and bring to boil.
7. Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
8. (Can be made one day ahead and cover and refrigerate at this point).
9. Bring to a simmer before continuing.
10. Add pasta and tomatoes to soup.
11. Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
12. Add parsley.
13. Taste and adjust seasonings with salt.
14. Discard bay leaves.
15. Ladle soup into bowls.
16. Serve, passing cheese seperately.
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