Pasta-White Bean Soup with Sun Dried Tomatoes
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Ingredients
| 1 tbsp. | olive oil | | 1 | lg. onion, diced | | 1 clove | garlic, minced | | 1 | md. carrot, diced | | 1/4 to 1/2 tsp. | red pepper flakes | | 12 oz. | cannelini beans drained | | 5 cups | chicken or | | vegetable broth | | 1 | bay leaf | | 2/3 cup | bow tie or | | shell pasta | | 1/3 cup | sun dried tomatoes, diced | | Salt and pepper, to taste | | 3 tbsp. | fresh parsley, chopped | | Parmesan cheese, grated |
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Instructions
In large pot heat oil and saute onion, carrot, garlic and red pepper; cover and cook 10 minutes. Add drained beans, broth and bay leaf - bring to boil - add pasta and sun dried tomatoes. Reduce heat and simmer about 10 minutes until pasta is tender. Season to taste with salt and pepper. Add parsley. Serve with grated cheese.
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