Today is wet and chilly here in New England … the kind of day a bowl of warm soup is welcomed for supper.
This recipe for Pasta and White Bean Soup with Sun-Dried Tomatoes is from my Sports Nutrition Guidebook. It will fill your tummy with wholesome goodness.
Unlike most of my recipes that call for common ingredients, this recipe includes sun-dried tomatoes. If you do not have that in your pantry, you’ll be glad you made the trip to the store to buy some!
PASTA AND WHITE BEAN SOUP WITH SUN-DRIED TOMATOES
1 tablespoon oil, preferably olive or canola
1 large onion, diced
1 medium carrot, diced
1/4 to 1/2 teaspoon red pepper flakes
1 12-ounce can cannellini beans, drained
5 cups chicken or vegetable broth, homemade, canned or from bouillon
3 ounces (about 2/3 cup) dry bowtie or shell pasta
1/3 cup sun-dried tomatoes, diced
3 tablespoons fresh parsley
Optional: 1 clove garlic, minced or 1/4 teaspoon garlic powder; 1 bay leaf; grated Parmesan cheese
1. In a large nonstick pot, heat the oil and sauté the onion, carrot, and red pepper flakes (and garlic). Cover and cook for 10 minutes, stirring occasionally.
2. Add the drained beans and broth (and bay leaf). Bring the soup to a boil.
3. Add the pasta and sun-dried tomatoes. Reduce the heat and simmer until the pasta is tender, about 10 minutes.
4. Season to taste with salt and pepper. Add the parsley. Serve with grated Parmesan cheese.
Yield: 4 12-ounce servings
Nutrition Information: Total calories: 900
Calories per serving: 225
To make this soup into a heartier meal, add more beans and pasta—and even diced chicken. Enjoy!