Go Back

Pasta and Beans Soup

A comforting and nutritious soup made with cozy pantry staples, perfect for weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

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 piece Parmesan rind optional, adds depth; remove before serving

Method
 

Preparation
  1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until soft and translucent, about 5 to 7 minutes.
Add garlic and tomatoes
  1. Add minced garlic and cook for 30 to 60 seconds until fragrant. Stir in diced tomatoes and dried herbs. Cook for 2 to 3 minutes.
Build the broth
  1. Pour in broth and water (if using). Add Parmesan rind if using. Bring to a gentle simmer, then reduce to medium-low and simmer uncovered for 10 minutes.
Add beans and simmer
  1. Stir in the drained beans and simmer for 8 to 10 minutes. Taste and season with salt and pepper.
Cook the pasta in the soup
  1. Add small pasta directly to the soup. Cook according to package directions, usually 8 to 10 minutes, until al dente.
Finish with greens and cheese
  1. In the last 2 minutes of cooking, add chopped kale or spinach. Remove Parmesan rind and stir in grated Parmesan and chopped parsley.
Serve
  1. Ladle into bowls and finish with a drizzle of olive oil and extra Parmesan.

Notes

Use canned beans for speed; if using dried beans, cook them ahead. For gluten-free, use GF pasta or grains. Fresh herbs brighten the soup; add at the end.