Pasta and Beans Soup
Introduction As a child, my grandmother would often say, “Food that warms the soul is food that truly nourishes.” It was her Pasta and Beans Soup that was a staple in our home, especially on chilly evenings. The aroma that wafted through the house as she simmered the beans and pasta mingled with herbs was nothing short of intoxicating. This recipe holds a special place in my heart, serving as a comforting reminder of family gatherings and laughter around the dinner table. It’s simple yet rich in flavor just the way a soup should be.
Why It’s a Reader Favorite
So, why will you love this recipe? Pasta and Beans Soup is not only a delightful dish bursting with comforting flavors, but it also brings a variety of benefits that cater to everyone’s needs. It’s packed with protein and fiber, making it a healthier choice for a hearty meal. Additionally, this recipe is quick to prepare, allowing busy families to enjoy a wholesome dinner without spending hours in the kitchen. Whether you’re trying to eat better or just looking for a warm bowl of comfort, this recipe fits the bill.
Ingredients You’ll Need
For the Soup Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 1 can (15 oz) cannellini beans, rinsed and drained
For the Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
For the Pasta:
- 1 cup small pasta (like ditalini or elbow macaroni)
Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
When choosing your ingredients, opt for fresh vegetables for the best flavor. If you’re in a hurry, pre-diced vegetables work too. Canned beans are a great time saver, and feel free to substitute pasta types based on your preference.
How to Prepare This Recipe
Step 1:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
Step 2:
Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until the vegetables soften.
Step 3:
Add the canned tomatoes (with juices), broth, and the rinsed beans. Stir in the oregano, basil, bay leaf, salt, and pepper.
Step 4:
Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
Step 5:
Stir in the pasta and continue to simmer for another 10-12 minutes, or until the pasta is al dente. Remove the bay leaf before serving.
Recipe Tips and Tweaks
- Make it Creamy: For a creamier consistency, consider adding a splash of heavy cream or a dollop of sour cream before serving.
- Spice it Up: If you enjoy some heat, try adding red pepper flakes to the simmering soup.
- Make it Vegetarian or Vegan: Simply use vegetable broth and skip the cheese for a fully plant-based version.
- Storage: This soup keeps well in the refrigerator for about 3 days. It can also be frozen for up to 2 months; just be aware that the pasta may become softer when reheated.
Serving Ideas
Pasta and Beans Soup is hearty enough to stand alone, but it’s always nice to have some accompaniments. Pair it with crusty bread for dunking or a light side salad for a refreshing touch. A glass of white wine can elevate your dining experience, and a sprinkle of fresh parsley on top will brighten the presentation. Each serving offers a warm embrace, nourished by memories and flavors that bind families together.
Your Questions, Answered
Can I make this recipe ahead of time?
Absolutely! This soup tastes even better the next day as the flavors develop further.
Can I freeze the leftovers?
Yes! Just be sure to store it in an airtight container. Reheat gently when you’re ready to enjoy it.
What can I use instead of cannellini beans?
Navy beans or chickpeas are excellent substitutions. They will provide a different flavor, but still maintain the soup’s heartiness.
How do I prevent the dish from becoming watery?
Ensure that you measure your broth accurately. If it does become too watery, simmer it longer to reduce excess liquid.
Can I make this vegetarian or dairy-free?
Yes! Just use vegetable broth and skip any dairy garnishes. The soup will still be delicious and satisfying.
Conclusion
This Pasta and Beans Soup is more than just a simple recipe; it’s a warm embrace that brings people together around the dining table. The delicate balance of flavors and textures makes it a family favorite that warms the soul. I invite you to try this dish, share your experiences, and let the comforting magic of this recipe weave its way into your family’s traditions.
“This Pasta and Beans Soup is like a hug in a bowl. So comforting and delicious it’s become my family’s go-to for cozy nights!”
Pasta and Beans Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until the vegetables soften.
- Add the canned tomatoes (with juices), broth, and the rinsed beans. Stir in the oregano, basil, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
- Stir in the pasta and continue to simmer for another 10-12 minutes, or until the pasta is al dente.
- Remove the bay leaf before serving.
Notes
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