Tuscan Bean and Sun-Dried Tomato Soup

By Hklbrries

We tested this recipe both with and without pasta. It's tasty both ways.

Ingredients

• 1 cup medium pasta shells (e.g., cavatelli)
• 1 1/2 tbsp olive oil
• 1 small white onion, chopped
• 6 garlic cloves, sliced
• 2 tsp dried rosemary or 3 tbsp fresh
• 1 bay leaf
• 1/2 tsp dried red pepper flakes
• 2 cups water
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 medium carrot, chopped
• 2 (16 ounce cans each) cannelini beans, drained and divided
• 2 tbsp grated Parmesan or Pecorino Romano cheese
• Salt, to taste
• Pepper, to taste

Details

Servings 4

Preparation

Step 1

Cook pasta according to package directions. At the same time, in a medium-size saucepan, heat olive oil over medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes.

Add 2 cups water, tomatoes, carrots and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer 7 to 10 minutes. Puree vegetable mixture in blender or food processor 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.