Pasta and White Bean Soup With Sun-Dried Tomatoes Recipe
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
Prep: 20 min. + soaking
Cook 1-1/4 hours
Yield: 6 Servings
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 Spice Islands® 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
Directions
Soak beans according to package directions. Drain and rinse beans; discard liquid and set beans aside.
In a Dutch oven, saute the onions, carrots and fennel in oil until tender. Add the garlic, pepper flakes and bay leaves; cook 1 minute longer. Add broth and beans.
Bring to a boil. Reduce heat; cover and simmer until beans are almost tender, about 1 hour. Stir in pasta, tomatoes, parsley and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until beans and pasta are tender. Discard bay leaves. Serve with cheese if desired. Yield: 6 servings (2 quarts).
Nutritional Facts 1-1/3 cups (calculated without cheese) equals 325 calories, 12 g fat (2 g saturated fat), 6 mg cholesterol, 1,433 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein.
Originally published as Pasta and White Bean Soup With Sun-Dried Tomatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p57
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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