White Bean and Pasta Soup With Sun-Dried Tomatoes π²
Description:
This cherished recipe has been a staple in my kitchen for countless winters, its origins lost in the mists of time. But what’s clear is its comforting allure, a delicious elixir that my entire family eagerly devours. This hearty soup combines the wholesome goodness of white beans, the tanginess of sun-dried tomatoes, and a medley of aromatic vegetables, simmered to perfection in a flavorful broth. It’s a dish that warms the soul and satisfies the palate, making it an ideal choice for cozy weeknight dinners or any time you crave a nourishing meal.
- Cook Time: 1 hour 30 minutes
- Prep Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Dried white beans |
| 1/4 cup | Olive oil |
| 2 | Yellow onions |
| 2 | Carrots |
| 1/2 bulb | Fennel |
| 4 stalks | Celery |
| 3-4 | Garlic cloves |
| 3/4 tsp | Dried red pepper flakes |
| 2 | Bay leaves |
| 8 cups | Vegetable stock |
| 8 oz | Bow tie pasta |
| 1/2 cup | Sun-dried tomatoes |
| 1/4 cup | Fresh parsley |
| to taste | Parmesan cheese |
Instructions:
-
Soak beans overnight: Begin by soaking the dried white beans overnight in enough water to cover them by 3 inches. This step ensures that the beans cook evenly and become tender.
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SautΓ© vegetables: In a large, heavy soup pot, heat the olive oil over medium heat. Add the chopped onions, carrots, fennel, minced garlic, dried red pepper flakes, and bay leaves. Cover the pot and cook until the onions are tender, stirring occasionally. This should take about 10 minutes, allowing the flavors to meld together beautifully.
-
Simmer beans: Once the vegetables are tender, add the soaked white beans to the pot along with 7 cups of vegetable stock. Increase the heat and bring the mixture to a gentle boil. Then, reduce the heat, cover the pot partially, and let the soup simmer until the beans are tender. This typically takes around 1 hour and 15 minutes, infusing the broth with rich, savory goodness.
-
Add pasta and tomatoes: If you’re preparing the soup ahead of time, you can pause here and refrigerate it overnight. When you’re ready to continue, bring the soup back to a simmer. Add the bow tie pasta and sun-dried tomatoes to the pot, stirring gently to incorporate them into the flavorful broth.
-
Simmer until tender: Cover the pot partially once again and allow the soup to simmer until both the beans and pasta are tender. If the soup appears too thick, you can add up to 1 cup of additional vegetable stock to achieve your desired consistency. This final simmering step takes approximately 15 minutes, during which the aromas will tantalize your senses.
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Add finishing touches: Stir in the fresh parsley, infusing the soup with a burst of vibrant color and fresh flavor. Taste the soup and adjust the seasoning with salt, ensuring that every spoonful is perfectly balanced.
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Serve and enjoy: Discard the bay leaves, then ladle the piping hot soup into bowls. Serve it with freshly grated Parmesan cheese on the side, allowing each diner to sprinkle it over their portion according to their preference. This soup is best enjoyed piping hot, accompanied by crusty bread or a simple salad for a complete and satisfying meal.
Nutritional Information (per serving):
- Calories: 500.3
- Fat: 15.1g
- Saturated Fat: 2.9g
- Cholesterol: 41.5mg
- Sodium: 587mg
- Carbohydrates: 69.5g
- Fiber: 8.8g
- Sugar: 11.4g
- Protein: 23g
Keywords:
Beans, Low Cholesterol, Healthy, Weeknight, < 4 Hours
Recipe Notes:
- Make ahead: This soup can be prepared in advance and refrigerated for up to one day before serving. Simply reheat it gently on the stovetop before adding the pasta and finishing the cooking process.
- Customization: Feel free to customize this soup to suit your taste preferences. You can add extra vegetables such as spinach or kale, or incorporate different types of pasta for variety.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer-term storage. Just be sure to allow the soup to cool completely before transferring it to the fridge or freezer.
