White Bean and Pasta Soup

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White Bean and Pasta Soup

star rating (2) rate this recipe »
Published prior to 2008

This is our variation on pasta e fagioli ("pasta fazool," pasta and beans), a dish served all over Italy. It's a hearty soup, thick and rich with vegetables. Serve it with pane pugliese for a satisfying and traditional Italian repast.

1 cup (8 ounces) dried white beans
4 cups (32 ounces) water
10 cups (80 ounces) chicken stock
2 tablespoons olive oil
2 cups (9 ounces) diced onions (1 1/2 medium)
1 1/2 cups (6 ounces) sliced carrots (2 medium)
1 1/2 cups (6 1/2 ounces) diced celery
2 to 3 cups (12 ounces) diced fennel (1 bulb)
4 to 6 cloves garlic, peeled and minced
2 bay leaves
1 cup (2 ounces dry) uncooked bow-tie pasta
1/2 cup (1 ounce) sun-dried tomatoes, diced (or dried tomato flakes)
2 teaspoons oregano
1 teaspoon thyme
1/4 cup fresh parsley, chopped
1/4 cup (1 ounce) grated Parmesan cheese

Clean and soak the beans in the 4 cups of water. You can soak them overnight, or do a "quick soak" by bringing the beans and water to a boil, removing them from the heat, and letting them soak for 1 hour.

Drain the beans, and place them in a large soup pot with the chicken stock. Saute the vegetables in the olive oil until the onions are translucent. Add the vegetables, garlic and bay leaves to the beans in the chicken stock. Simmer for 1 hour, or until the beans are tender.

Add the pasta, sun-dried tomatoes, oregano and thyme to the soup, then simmer for 10 minutes, or until the pasta is tender. Serve hot, sprinkled with the fresh parsley and Parmesan cheese. Yield: about 10 servings.

Nutrition information per serving (1 1/4 cups soup, 334g): 162 cal, 6g fat, 6g protein, 21g complex carbohydrates, 4g dietary fiber, 4mg cholesterol, 1069mg sodium, 469mg potassium, 543RE vitamin A, 8mg vitamin C, 2mg iron, 79mg calcium, 98mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 2, Winter 2000 issue.

Reviews

1
  • star rating 10/31/2011
  • Laura from CA from KAF Community
  • I was looking for a good vegetarian soup that was not tomato-based or pureed but still had flavor and this recipe was just the ticket! It has loads of flavor and the sundried tomatoes added just the right amount of tomato flavor without all of the acidity of tomato-based soups. Even the fennel was a nice touch - I am definitely not a fan of anise/licorice flavor but here it gave the soup a great freshness. As the previous reviewer recommended, I made the full batch even though I just cook for one but I decided to leave out the pasta and cook just one serving amount of pasta for dinner separately and then add it to my bowl of soup (don't want the pasta to get soggy as the leftover soup sits in my fridge). I brought it to work for lunch today and it was totally worth getting up a little earlier to cook my single serving of pasta for the soup - didn't need bread or anything else to make a fantastic and filling meal. And to think I almost passed over this recipe because it didn't have a picture! Don't let that fool you - this soup is a fantastic and it is definitely worth all of the prep work!
  • star rating 01/11/2011
  • Greenwood from KAF Community
  • I halved the recipe due to ingredient supply. It was so good I wish I had made the whole amount. I made some modifications - added fresh rosemary and deleted oregano, doubled the amount of grated Parmesan, doubled the garlic, used orzo instead of bow ties, and used dehydrated cherry tomato slices from last summer's garden. It is a wonderful soup.
    Thanks for sharing your delicious variation! Happy Baking (or soup making)! Irene @ KAF
1