Pasta And White Bean Soup With Sun Dried Tomatoes Food

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PASTA AND WHITE BEAN SOUP WITH SUN-DRIED TOMATOES



Pasta and White Bean Soup With Sun-Dried Tomatoes image

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

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 6 servings (2 quarts).

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 325 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 1433mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein.

WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES



White Bean and Pasta Soup With Sun-Dried Tomatoes image

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.

Provided by Babs in Toyland

Categories     One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • Soak beans overnight in enough water to cover by 3 inches.
  • Heat oil in a large heavy soup pot over medium heat.
  • Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
  • Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
  • Add beans and 7 cups stock.
  • Increase heat and bring to boil.
  • Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
  • (Can be made one day ahead and cover and refrigerate at this point).
  • Bring to a simmer before continuing.
  • Add pasta and tomatoes to soup.
  • Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
  • Add parsley.
  • Taste and adjust seasonings with salt.
  • Discard bay leaves.
  • Ladle soup into bowls.
  • Serve, passing cheese seperately.

PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PASTA AND WHITE BEANS IN LIGHT TOMATO SAUCE



Pasta and White Beans in Light Tomato Sauce image

Good both summer and winter. Quick to make too. Half an hour before dinnertime? This will do the trick.

Provided by Chef Dudo

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 garlic cloves, minced
1 (16 ounce) can tomatoes, chopped
2 tablespoons minced parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15 ounce) can cannellini beans, rinsed, drained (white kidney beans)
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces pasta, your choice, freshly cooked

Steps:

  • Heat oil in heavy, large skillet over medium heat.
  • Add garlic and saute until golden, about 2 minutes.
  • Stir in tomatoes and cook 5 minutes.
  • Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
  • Add beans and cook until heated through, about 5 minutes.
  • Season with salt and pepper.
  • Place freshly cooked pasta in bowl.
  • Pour sauce over and toss thoroughly.
  • Also nice with grated Parmesan or Pecorino cheese.

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