Name: White Bean, Pasta and Roasted Pepper Soup
Ingredients: 1/3 c Oil-packed sun-dried tomatoes; chopped, 2 tablespoons oil reserved; 1 tb Minced garlic; 1 ts Dried savory; 3 c Canned vegetable broth; 1/3 c Small pasta bows; (farfallini) or small elbow macaroni; 1 cn (15-oz) cannellini (white kidney beans); rinsed, drained; 1 Jar; (7-oz) roasted red peppers, drained, sliced; 2 Servings; Can Be Doubled

Friends, if we cannot, or maybe I should say desire not, to do as Jesus says in Scripture; we short-circuit the whole process by failing to show Christ to the world, by failing to acknowledge Him as our Lord and frankly by showing less reverence and faith than the demons. Will we submit to His authority in all things, despite the personal cost, to reveal to this world that Jesus is truly Lord? The Kingdom will come for all to see and acknowledge, but it has begun and is shown to all by Him ruling in the hearts of His children.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains			1	Servings

INGREDIENTS

1/3	c	Oil-packed sun-dried tomatoes; chopped, 2 tablespoons oil reserved
1	tb	Minced garlic
1	ts	Dried savory
3	c	Canned vegetable broth
1/3	c	Small pasta bows; (farfallini) or small elbow macaroni
1	cn	(15-oz) cannellini (white kidney beans); rinsed, drained
1		Jar; (7-oz) roasted red peppers, drained, sliced
	2	Servings; Can Be Doubled

INSTRUCTIONS

The crisp Rosemary Toasts taste great dunked into this flavorful soup. To
serve on the side, toss arugula with sliced red onions and basalmic
vinaigrette, then top the salad with shavings of Parmesan cheese. For
dessert, keep it simple with ripe pears and amaretti (almond cookies).
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.
Bon Appétit February 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

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