White bean, pasta and roasted pepper soup

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Oil-packed sun-dried tomatoes; chopped, 2 tablespoons oil reserved
1 tablespoon Minced garlic
1 teaspoon Dried savory
3 cups Canned vegetable broth
⅓ 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
2 Servings; Can Be Doubled

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.

Bon Appétit February 1997

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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