Recipe by Guila Sandroussy

Winter Bowtie Soup

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Parve Parve
Easy Easy
8 Servings

Winter months are officially upon us, so we are gearing up with hearty, comforting dishes that keep us warm and fill our stomachs! This soup blends the sweetness of root vegetables and the heartiness of beans, creating a symphony of nostalgic flavors, making us savor each spoonful. It’s nourishing for the body but also soothes the soul on those crispy cold evenings!


Winter Bowtie Soup



Start by heating a large pot over medium-high heat. Add oil. Add celery and carrots and let them sweat for a few minutes.


Add onion and garlic cubes. Mix until combined and defrosted. Mix in the potatoes.


Pour in tomato sauce. Refill the can with water and add water to the pot, three times. Once it comes to a light boil, throw in navy beans, paprika, salt, honey, and bay leaf. Lower heat to a simmer and cover to let it cook for two and a half hours.


Uncover. Add bow pasta and two extra cups of water. Cover and turn off the heat. The pasta will cook with residual heat.


Uncover, adjust salt to taste, and sprinkle in cilantro.


To prepare in a crockpot, add all ingredients except noodles and final two cups water. Cook on high for six hours, adding the noodles and water in the last 20 minutes.


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Winter Bowtie Soup

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Jens Frantsen
Jens Frantsen
4 months ago

The honey enzyme break at 40 c. So there Will not vil benificial effect of honey

Shoshana Packouz
Shoshana Packouz
4 months ago

Can this be frozen (after the pasta is cooked in it)?

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Avigael Levi
Reply to  Shoshana Packouz
4 months ago

It isn’t the best idea to freeze the soup with noodles 🙂
Best to make the soup without the noodles and add freshly cooked noodles after you’ve reheated the soup.

Rachel Stein
Rachel Stein
5 months ago

do the navy beans need presoaking?

Avigael Levi
Reply to  Rachel Stein
5 months ago

It doesn’t look like it here