Bean And Pasta Soup With Sun-dried Tomatoes
Total Time: 1 hr 55 mins
Preparation Time: 25 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 6
- 1 cup dried 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
Recipe
- 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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