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Pasta and White Bean Soup With Sun-Dried Tomatoes

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
  • Total Time
    Prep: 20 min. + soaking Cook 1-1/4 hours
  • Makes
    6 servings (2 quarts)


  • 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 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


  • Rinse and sort beans; soak according to package directions. Drain and rinse beans; discard liquid and set beans aside.
  • In a Dutch oven, saute onions, carrots and fennel in oil until tender. Add garlic, pepper flakes and bay leaves; cook 1 minute. 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 or until beans and pasta are tender. Discard bay leaves. Serve with cheese if desired.
Nutrition Facts
1-1/3 cups (calculated without cheese): 325 calories, 12g fat (2g saturated fat), 6mg cholesterol, 1433mg sodium, 45g carbohydrate (6g sugars, 9g fiber), 12g protein.

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