WINTER WHITE BEAN & PASTA SOUP
~ Hearty potage for a cold winter evening
1 cups dried white beans
(Cannellini, navy or Great Northern)
1/4 cup extra-virgin olive oil
2 cup finely diced onions
2 diced carrots
1/2 cup diced celery or fennel
4 minced cloves garlic
1 tsp. dried red pepper flakes
2 bay leaves
8 cups organic chicken broth
4 oz. bow tie pasta
1/2 cup finely diced sun-dried tomatoes
2 cups baby spinach
1/4 cup finely chopped parsley
coarse salt & freshly ground pepper
Freshly grated Parmesan cheese
- Soak bean overnight (or quick soak by placing beans in large pot of cold water to cover and bring to boil. Remove from heat, cover and let stand 1 hour). Drain.
- Heat oil in large stockpot and saute onions, carrots, celery, garlic, and pepper flakes until vegetables are limp. Add beans, stock and bay leaves. Bring to boil, reduce heat and simmer, partially covered, until beans are tender, about 1 hour.
- Add pasta and tomatoes and cook until pasta is tender (add additional stock if necessary). Add parsley and spinach. Taste and adjust seasoning.
- Ladle into bowls. Pass cheese and serve with loaf of good garlic bread. (4 servings