White Bean and Pasta Soup

Linda (Elman) Lawson

1 C dried white beans (soaked overnight)
2 T Olive oil
2 C chopped onion
2 medium carrots, diced
½ C diced celery or fennel
4 cloves garlic, minced
¾ t dried red pepper flakes
2 bay leaves
8 C chicken broth
4 oz. bow tie pasta
½ C sliced dried tomatoes
¼ C fresh parsley

Heat oil in large pot. Add onion, carrots, celery, garlic, pepper flakes, & bay leaves. Reduce heat, cover & cook over low heat about 15 minutes. Add beans & 7 cups of broth. Increase heat and bring to a boil, partially cover and simmer until beans are tender—about 75 minutes. Add pasta and sun-dried tomatoes. Simmer about 15 minutes. (Serves 4)