White Bean and Pasta Soup With Sun-Dried Tomatoes

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.

• Ready In: 1 hr 55 mins
• Serves: 6

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.