White Bean, Pasta And Roasted Pepper Soup Recipe

White Bean, Pasta And Roasted Pepper Soup Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1/3 cup: Oil-packed sun-dried tomatoes, chopped, 2 tablespoons oil reserved
1 tbsp: Minced garlic,
1 tsp: Dried savory,
3 cup: Canned vegetable broth,
1/3 cup: Small pasta bows, (farfallini) or small elbow macaroni
1 can: (15-oz) cannellini (white kidney beans), rinsed, drained
1: Jar, (7-oz) roasted red peppers, drained, sliced

Directions:

The crisp Rosemary Toasts taste great dunked into this flavorful soup. To
serve on the side, toss arugula with sliced red onions and basalmic
vinaigrette, then top the salad with shavings of Parmesan cheese. For
dessert, keep it simple with ripe pears and amaretti (almond cookies).

Heat 2 tablespoons oil reserved from sun-dried tomatoes in heavy large
saucepan over medium-low heat. Add garlic and savory and stir 1 minute. Add
broth and sun-dried tomatoes. Increase heat to high and bring to boil. Add
pasta, cover and boil until pasta is almost tender, about 5 minutes. Mix in
cannellini and peppers. Reduce heat; simmer uncovered until pasta is just
tender but still firm to bite, about 4 minutes. Season to taste with salt
and pepper and serve.

2 Servings; Can Be Doubled

Bon App

tit February 1997

Posted to recipelu-digest by Sandy on Feb 24, 1998


Source from luhu.jp