WHITE BEAN, PASTA AND ROASTED PEPPER SOUP

White Bean, Pasta and Roasted Pepper Soup image

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

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

Steps:

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.