Soups: Pasta, White Bean Soup and Sun-dried tomatoes

By JoFClark

Ingredients

• 1 T olive oil
• 1 large onion, diced
• 1 medium carrot, diced
• 1/4 to 1/2 t red pepper flakes
• 12 ounces navy beans (cook with 4 chicken bouillon cubes)
• 5 cups chicken broth
• 2/3 cup bow-tie pasta
• 1/3 cup sun dried tomatoes
• 1 clove garlic
• bay leaf
• 3 T fresh parsley
• Parmesan cheese

Details

Servings 4

Preparation

Step 1

In a 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 a oil. Add pasta and tomatoes. Reduce heat and simmer about 10 minutes, until pasta is tender. Season.

225 calories
38 grams carbohydrates
9 grams protein
4 grams fat