Tuscan Bean and Sun-Dried Tomato Soup

By CindyMac

Ingredients

• 1 c ditalini pasta
• 1 ½ Tbsp olive oil
• 1 small white onion, chopped
• 6 garlic cloves, sliced
• 2 tsps dried rosemary
• 1 bay leaf
• ½ tsp dried red pepper flakes
• 2 c chicken broth
• ½ c julienned sun-dried tomatoes in oil, drained
• 1 medium carrot, chopped
• 2 (16-oz.) cans cannellini beans, drained and divided
• 2 Tbsp grated Parmesan or Pecorino Romano cheese
• Salt and pepper to taste

Preparation

Step 1

Cook pasta according to package directions.

At same time, in a medium-size saucepan, heat olive oil over medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes. Add chicken broth, tomatoes, carrots and beans, reserving one cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.

Puree vegetable mixture in blender or and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if too thick.

Ladle into bowls, top with cheese and fresh rosemary and serve.