Bean & Pasta Soup Recipe

Just because it’s almost soup weather and this is my all time favorite soup recipe.

“Bean and Pasta Soup

8   cups of free range organic chicken stock (substitute veggie broth or low sodium stock)

2   15 oz cans Cannellini beans (white kidney beans) drained

2   carrots cubed

2   stalks of celery cubed

1   small onion diced

2   large whole bay leaves

1   cup of uncooked Barrilla Plus Farfalle or bowtie pasta

4   Tbls extra virgin olive oil

4   cloves of garlic minced

1   tsp of red pepper flakes

1/2 cup either sundried tomatoes or Just Tomatoes (dried tomato product) roughly chopped

1/2 cup of finely chopped fresh parsley

Shredded Parmesan cheese to taste

In a large pot heat olive oil on med-high and add carrots, celery, onion, red pepper flakes and garlic.  Cook stirring until onions are almost translucent.  Add bay leaves, reduce heat to low and cover until carrots and celery are tender. About 5 to 10 minutes.   Add broth, & beans then bring to a boil.  Next add sundried tomatoes or “Just Tomatoes” product and bowtie pasta.  Cook until pasta is al dente.  Approximately 10 minutes.  Add  chopped parsley to pot, stir and ladle into serving bowls.   Garnish with Parmesan cheese to taste.  Approximately 6 dinner size servings for the hungry.  Enjoy!”

via Julia Janzen » Search Results » soup.

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