White Bean, Pasta and Roasted Pepper Soup Recipe

White Bean, Pasta and Roasted Pepper Soup Recipe

  • 1/3 cup oil-packed sun-dried tomatoes, chopped, 2 tablespoons oil reserved
  • 1 tablespoon minced garlic
  • 1 teaspoon dried savory
  • 3 cups canned vegetable broth
  • 1/3 cup small pasta bows (farfallini) or small elbow macaroni
  • 1 15-ounce can cannellini (white kidney beans), rinsed, drained
  • 1 7-ounce jar roasted red peppers, drained, sliced
  1. 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.
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