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White Bean and Pasta Soup With Sun-Dried Tomatoes

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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.”
READY IN:
1hr 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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