White Bean and Pasta Soup With Sun-Dried Tomatoes
12
People talking
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:
12
People talking
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
- 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
Contributor
@Babs in Toyland
Contributor
"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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1Reply
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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
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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
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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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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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