Recipe: White Bean and Pasta Soup with Sun-Dried

Product Recipes

Recipes using Tones Parsley Flakes

Price Each: $9.73USD

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.
Heat oil in heavy, large pot over medium heat. Add onions, carrots, celery, garlic, pepper flakes, and bay leaves.
Reduce heat to low. Cover and cook until onions are tender, stirring occasionally, about 15 minutes.
Add beans and 10 cups stock.
Increase heat and bring to boil.
Reduce heat, cover partially, and simmer until beans are done, about 1 1/2 hours.
Can be prepared one day ahead. Reheat to simmer before continuing.
Add pasta and tomatoes to soup.
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.
Add parsley flakes. Taste and adjust seasonings.
Remove bay leaves. Ladle soup into bowls and sprinkle with grated cheese.

Makes 6 servings.