Pasta With Sun Dried Tomatoes And White Beans 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.

CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES



Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes image

Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/4 teaspoon finely grated garlic
8 ounces dried farfalle
One 15-ounce can cannellini beans, rinsed and drained
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup thinly sliced celery

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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 CREAMY WHITE BEANS



Pasta with Creamy White Beans image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt, plus more for the pasta
1 pound shell pasta
1/4 cup olive oil
1 carrot, peeled and diced
1 small red onion, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
One 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
One 5-ounce container baby spinach, chopped

Steps:

  • Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
  • Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
  • Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES



Pasta with White Beans, Pesto and Sun-Dried Tomatoes image

Provided by Catherine Verilli

Categories     Bean     Pasta     Tomato     Dinner     Fall     Potluck     Bon Appétit     Maryland     Vegetarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 8

2 tablespoons olive oil
1 garlic clove, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup dry white wine
1/3 cup purchased pesto sauce
1 15-ounce can cannellini (white kidney beans), rinsed, drained
8 ounces gemelli pasta
1/4 cup freshly grated Parmesan cheese (about 1 ounce)

Steps:

  • Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
  • Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

SUN-DRIED TOMATOES, BEANS, PASTA AND SAUSAGE SOUP



Sun-Dried Tomatoes, Beans, Pasta and Sausage Soup image

Packed with both fresh and sun-dried tomatoes, fresh herbs and pasta this soup is absolutely delicious and filling.

Provided by Laka

Categories     Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

50 g sun-dried tomatoes, cut into small pieces
150 ml water
1 tablespoon olive oil
1 onion, chopped
100 g smoked sausage, diced
2 garlic cloves, chopped
2 fresh tomatoes, diced
800 ml water
40 g pasta shells or 40 g other small shell pasta
200 g borlotti beans, from a can
1 teaspoon sugar
fresh thyme leave
fresh oregano leaves
1/4 teaspoon sea salt
1/2 teaspoon black pepper
40 g parmesan cheese, grated

Steps:

  • Pour 150 ml of water over dried tomatoes and soak for 5 minutes. Drain, but keep the water for further use.
  • Sauté onion and sausage in olive oil for about 3 minutes, stirring constantly. Add chopped garlic, stir and continue to sauté for 1 minute.
  • Add fresh and dried tomatoes and water, stir and bring to the boil. Stir in pasta, cook over low heat for 7 minutes.
  • Add beans and sugar, continue to cook for about 1 minute.
  • Stir in fresh thyme and oregano leaves, sea salt, pepper and Parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 316.1, Fat 14.2, SaturatedFat 4.7, Cholesterol 24.1, Sodium 897.7, Carbohydrate 33.8, Fiber 8.2, Sugar 9.1, Protein 15.6

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