Pasta And White Bean Soup With Sun-Dried Tomatoes

• 1 cup dried great northern beans
• 2 cups finely chopped onions
• 2 medium carrots, chopped
• 1/2 cup sliced fennel bulb or celery
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 3/4 teaspoon crushed red pepper flakes
• 2 bay leaves
• 4 cans (14-1/2 ounces each) chicken or vegetable broth
• 2 cups uncooked bow tie pasta
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• Shredded Parmesan cheese, optional

1. Rinse and sort beans; soak according to package directions. Drain and rinse beans; discard liquid and set beans aside.
2. In a Dutch oven, saute onions, carrots and fennel in oil until tender. Add garlic, pepper flakes and bay leaves; cook 1 minute. Add broth and beans.
3. Bring to a boil. Reduce heat; cover and simmer until beans are almost tender, about 1 hour. Stir in pasta, tomatoes, parsley and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until beans and pasta are tender. Discard bay leaves. Serve with cheese if desired.

dried great northern beans, onions, carrots, fennel, olive oil, garlic, red pepper, bay leaves, chicken, pasta, tomatoes, fresh parsley, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/pasta-and-white-bean-soup-with-sun-dried-tomatoes/ (may not work)