Recipe: White Bean and Pasta Soup with Sun-Dried

Recipes using Tones Parsley Flakes

• 1 1/2 cups Great Northern beans rinsed and picked over
• 6 garlic cloves minced
• 1 tsp crushed red pepper (more if desired)
• 1/3 cup olive oi
• 3 cup finely diced yellow onions
• 3 bay leaves
• 3 medium carrots peeled
• 12 cups chicken stock or canned broth
• 1 cup chopped fresh celery
• 3/4 cup Ditali pasta tubes
• 3/4 cup finely diced drained oil­packed sun-dried tomatoes
• 1/2 cup finely chopped fresh parsley
• Freshly grated Parmesan cheese

1. Soak beans overnight in enough water to cover by 3 inches, or use the quick method by using big pan, cover with 3 inches of water, bring to boil. Remove from heat, cover, and let stand 1 hour. Drain thoroughly.
2. Heat oil in heavy, large pot over medium heat. Add onions, carrots, celery, garlic, pepper flakes, and bay leaves.
3. Reduce heat to low. Cover and cook until onions are tender, stirring occasionally, about 15 minutes.
4. Add beans and 10 cups stock.
5. Increase heat and bring to boil.
6. Reduce heat, cover partially, and simmer until beans are done, about 1 1/2 hours.
7. Can be prepared one day ahead. Reheat to simmer before continuing.
8. Add pasta and tomatoes to soup.
9. Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup additional stock (if very thick) for about 20 minutes.
10. Add parsley flakes. Taste and adjust seasonings.
11. Remove bay leaves. Ladle soup into bowls and sprinkle with grated cheese.