Pasta and Beans Soup

The aroma of a warm, hearty soup wafts through the kitchen, evoking memories of cherished family gatherings and cold winter evenings. Pasta and beans combine in this comforting soup, offering a delightful texture and robust flavor that warms both body and soul. In just under an hour, you can create a bowl of this nourishing delight that’s sure to please even the pickiest of eaters.

This recipe is perfect for families looking for a quick weeknight meal or anyone craving a cozy bowl of goodness. It’s a fantastic option for batch cooking and can be stored in the fridge for several days.

Why You’ll Love This Recipe

• This soup features a delightful combination of tender pasta and creamy beans.
• It’s quick to make, ready in about 30 minutes after prep.
• Perfectly seasoned, with a balanced flavor profile of herbs and fresh vegetables.
• Easy to customize with your favorite vegetables or proteins.

What You’ll Need

Gather these ingredients to make a hearty pasta and beans soup:

For the Soup Base

• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced

For Seasoning

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For Sautéing

• Olive oil for sautéing

For Serving

• Grated parmesan cheese for serving (optional)

Note: Use vegetable broth for a vegan option.

Substitutions & Swaps

• Replace cannellini beans with kidney beans for a different flavor.
• Use gluten-free pasta for a gluten-free version.
• Substitute fresh herbs for dried, if available.
• Swap diced tomatoes for fresh tomatoes in summer.

How to Make It

Here’s how to whip up this delicious soup in no time:

1. Sauté vegetables.

In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery; sauté until vegetables are softened. Stir in garlic and cook for another minute.

2. Add tomatoes and broth.

Add the diced tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.

3. Simmer the soup.

Reduce heat and let the soup simmer for about 15 minutes.

4. Cook pasta and beans.

Stir in the beans and pasta, cooking until pasta is tender, about 10 minutes.

5. Adjust seasoning and serve.

Adjust seasoning as needed and serve hot with grated parmesan cheese, if desired.

How to Store It

Fridge: 3 to 4 days in an airtight container.
Freezer: Yes, if you omit the pasta to prevent mushiness.
Reheat: Gently on the stove over medium heat for 5 to 10 minutes.

Tips for Best Results

• Always rinse canned beans to remove excess sodium.
• For added depth, sauté the garlic for an extra minute before adding other vegetables.
• Taste and adjust seasonings towards the end of cooking for maximum flavor.
• Serve immediately after adding pasta for the best texture.

Serving Suggestions

• Pair with a crusty slice of bread for dipping.
• Top with a drizzle of olive oil for added richness.
• Serve alongside a simple green salad for a wholesome meal.