Best 6 White Bean And Pasta Soup With Sun Dried Tomatoes Recipes

PASTA AND WHITE BEAN SOUP WITH SUN-DRIED TOMATOES

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.

WHITE BEAN AND PASTA SOUP

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and reserved beans. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the beans are tender, stirring occasionally., Add tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with cheese.

WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES

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.

PENNE WITH TOMATOES & WHITE BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

SUN-DRIED TOMATOES, BEANS, PASTA AND SAUSAGE SOUP

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.

FLORENTINE WHITE BEAN SOUP WITH PASTA

Steps:

• Place beans in large pot. Add enough cold water to cover beans by 3 inches. Let stand overnight.
• Drain beans well. Return to pot. Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk. Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes. Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
• Add vegetable mixture to bean mixture in pot. Simmer soup until beans are tender, about 45 minutes.
• Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine. Thin soup with more water, if desired. Season soup to taste with salt and pepper and serve.