WHITE BEAN, PASTA AND ROASTED PEPPER SOUP  

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).

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
(Chicken spinach feta sausage)

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.

2 Servings; Can Be Doubled.