White Bean and Pasta Soup With Sun-Dried Tomatoes

White Bean and Pasta Soup With Sun-Dried Tomatoes created by Melissa L.

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:
1hr 55mins
Serves:
Units:

ingredients

directions

  • Soak beans overnight in enough water to cover by 3 inches.
  • Heat oil in a large heavy soup pot over medium heat.
  • Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
  • Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
  • Add beans and 7 cups stock.
  • Increase heat and bring to boil.
  • Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
  • (Can be made one day ahead and cover and refrigerate at this point).
  • Bring to a simmer before continuing.
  • Add pasta and tomatoes to soup.
  • Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
  • Add parsley.
  • Taste and adjust seasonings with salt.
  • Discard bay leaves.
  • Ladle soup into bowls.
  • Serve, passing cheese seperately.
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RECIPE MADE WITH LOVE BY

@Babs in Toyland
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@Babs in Toyland
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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."
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  1. Melissa L.
    White Bean and Pasta Soup With Sun-Dried Tomatoes Created by Melissa L.
    Reply
  2. Melissa L.
    Excellent recipe! I made the following changes: browned 2 finely chopped rashers of bacon before adding my onions to the pot, doubled the sundried tomatoes, and puréed the white beans before adding. Thank you! I will definitely make this again soon.
    Reply
  3. chiclet
    I had really mixed feelings about this soup. On the one hand it was easy to make and I almost always have the ingredients on hand. On the other hand, I had to add a LOT of salt. First I tried adding more sun-dried tomatoes and some balsamic vinegar but it was still kind of bland, so in went the salt. Also, the farfalle really sucked up a lot of broth. I think orzo or ditalini would be a better choice for the pasta unless you're going to eat the entire batch right away.
    Reply
  4. Shannon Holmes
    Loved this recipe! I used celery as this is what I had on hand and I used vegetable broth as I am a vegetarian. I also used whole wheat rotini instead of bow tie pasta and I subtituted thyme as I did not have any bay leaves on hand. Very "earthy" tasting, will be making again! Thanks for sharing! BTW, this is very good to eat when you have a cold :)
    Reply
  5. Shannon Holmes
    Loved this recipe! I used celery as this is what I had on hand and I used vegetable broth as I am a vegetarian. I also used whole wheat rotini instead of bow tie pasta and I subtituted thyme as I did not have any bay leaves on hand. Very "earthy" tasting, will be making again! Thanks for sharing! BTW, this is very good to eat when you have a cold :)
    Reply
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