White Bean And Pasta Soup With Sun-Dried Tomatoes

Name: White Bean And Pasta Soup With Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1364

kcal

Calories

Fat

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, White Bean And Pasta Soup With Sun-Dried Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!