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Introduction

When I first made this Pasta and Beans Soup, it was a rainy evening and my pantry felt like the coziest place in the house. I tossed together a few cans of beans, a handful of pasta, some fragrant garlic and herbs, and the kitchen filled with warm, savory steam.

That first spoonful tasted like something my grandmother might have cooked on a slow Sunday; it stitched together simple pantry staples into something deeply comforting. I often return to this soup when I want wholesome, no-fuss comfort that still feels homemade.

If you like creamy, cozy soups, you might also enjoy this Creamy French Onion Soup Pasta which is another of my go-to weeknight recipes.

What Makes This Recipe Special

This soup shines because it is:

• Nutritious and budget-friendly, with protein-rich beans and filling pasta.

• Quick to make on weeknights yet sturdy enough to feed a crowd.

• Flexible: swap ingredients for dietary needs and pantry finds.

Readers will love it because it tastes rich and homemade while requiring minimal hands-on time.

Ingredients You’ll Need

For the Soup Base

2 tablespoons extra virgin olive oil (use good quality for flavor)
1 medium yellow onion, finely chopped (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 stalks celery, diced (about 3/4 cup)
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained (or 1 cup crushed tomatoes)
4 cups low-sodium chicken broth or vegetable broth (use vegetable broth to keep vegetarian)
1 cup water (optional, adjust for desired thickness)
1 (15 oz) can cannellini beans, drained and rinsed (or 1 1/2 cups cooked white beans)
1 (15 oz) can great northern beans, drained and rinsed (optional for extra beans)

For the Pasta and Seasoning

1 cup small pasta (ditalini, small shells, or elbow pasta) dry
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper to taste

For Finish and Garnish

1 cup chopped kale or spinach (stems removed)
1/4 cup chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese, plus extra for serving (omit or use nutritional yeast for dairy-free)
1 Parmesan rind (optional, adds depth; remove before serving)
Notes:
• Use canned beans for speed; if using dried beans, cook them ahead until tender.
• For gluten-free, use GF small pasta or substitute with small gluten-free grains like quinoa if you prefer.
• Fresh herbs brighten the soup; add at the end for best flavor.

How to make Pasta and Beans Soup

Step 1: Prepare aromatics

Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until vegetables are soft and the onion is translucent, about 5 to 7 minutes. You want the vegetables to be tender and slightly glossy.

Step 2: Add garlic and tomatoes

Add the minced garlic and cook for 30 to 60 seconds until fragrant. Stir in the diced tomatoes and dried herbs. Cook for 2 to 3 minutes to let the tomatoes release flavor; the mixture should smell bright and herby.

Step 3: Build the broth

Pour in 4 cups broth and 1 cup water (if using). Add the Parmesan rind now for extra umami if using. Bring the pot to a gentle simmer over medium-high heat, then reduce to medium-low. Simmer uncovered for 10 minutes to meld flavors.

Step 4: Add beans and simmer

Stir in the drained beans. Simmer for 8 to 10 minutes. The broth will deepen in flavor and become slightly thicker. Taste and season with salt and pepper.

Step 5: Cook the pasta in the soup

Add 1 cup small pasta directly to the simmering soup. Cook according to the pasta package directions, usually 8 to 10 minutes, until al dente. Stir occasionally to prevent sticking. The soup should thicken slightly as the pasta releases starch.

Step 6: Finish with greens and cheese

In the last 2 minutes of pasta cooking, add the chopped kale or spinach so it wilts but remains bright. Remove the Parmesan rind. Stir in 2 tablespoons grated Parmesan and chopped parsley. Adjust seasoning if needed.

Step 7: Serve

Ladle into bowls and finish with a drizzle of good olive oil and extra Parmesan. The soup should be hearty, with tender pasta and creamy beans in a savory, herb-scented broth.

Tips & Recipe Variations

Use canned beans for speed; rinse to reduce sodium and remove canning liquid taste.
If the soup becomes too thick after sitting, thin with a splash of hot broth or water while reheating.
For vegetarian or vegan: use vegetable broth and skip the Parmesan or use nutritional yeast.
For gluten-free: swap in gluten-free small pasta or use cooked gluten-free grains. Add pasta only when serving if you plan to reheat or freeze.
Make it ahead: cook through Step 4, cool, and refrigerate up to 2 days. Add pasta and greens when reheating.
Freezing tip: freeze without pasta for best texture; when ready, thaw and add fresh pasta and cook until al dente.
To deepen flavor: sauté vegetables until golden brown for extra caramelization. Add a splash of red wine with the tomatoes for richness.
Avoid mushy pasta: cook pasta to al dente it will soften further if reheating.

How to Serve

Pair with crusty bread or garlic bread for dipping. A simple green salad with vinaigrette brightens the meal.
Wine pairings: a light Chianti or a crisp Pinot Grigio complements the tomato and herb notes.
Presentation: serve in shallow bowls, top with a sprinkle of parsley and a shaving of Parmesan, and finish with a drizzle of extra virgin olive oil.
Serving size and nutrition: serves about 4; roughly 300–400 calories per serving depending on pasta and portion size. Adjust for added cheese or bread.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Prepare through Step 4 and refrigerate for up to 48 hours. Add pasta and greens when reheating to keep textures fresh.

Q: Can I freeze this soup?

A: Freeze without the pasta for best results. Thaw and add fresh pasta when reheating, cooking until al dente.

Q: What pasta works best?

A: Small shapes like ditalini, small shells, or elbow pasta work best. They fit well on the spoon and cook quickly.

Q: How do I prevent the soup from becoming watery?

A: If it seems thin after adding pasta, simmer a few extra minutes uncovered to reduce, or mash a few beans against the pot to naturally thicken the broth.

Q: Can I make this vegetarian or dairy-free?

A: Yes. Use vegetable broth and omit the Parmesan rind and cheese, or replace cheese with nutritional yeast for a savory finish.

Review

“I made this Pasta and Beans Soup on a cold night and it felt like a warm hug. It was simple to make, flavorful, and my partner went back for seconds. A new weeknight favorite!” – A happy reader

Conclusion

This Pasta and Beans Soup is one of those recipes I turn to when I want comfort without fuss. It brings together pantry staples into a nourishing meal that feels like a hug in a bowl. If you enjoy exploring variations, you might also like this classic copycat for inspiration: Pasta Fagioli Soup {Better than Olive Garden’s!} – Cooking Classy. I hope you try this recipe, make it your own, and share how it turned out in the comments I love hearing which tweaks become new family traditions.