Pasta and Bean Soup Recipe

There’s nothing more comforting than a bowl of warm, hearty soup, especially on chilly days. This Pasta and Bean Soup is a wholesome Italian-inspired dish combining tender pasta, creamy beans, and rich tomato-based broth. It’s a filling, budget-friendly, and nutritious recipe that comes together in no time, making it a perfect choice for a quick weeknight dinner or a cozy weekend lunch.

Ingredients

Here’s what you’ll need to make this flavorful soup:

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1 can (15 oz) cannellini or navy beans, drained and rinsed
• 1 cup small pasta (e.g., ditalini, macaroni, or orzo)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste

For Garnish:

• Fresh parsley, chopped
• Grated Parmesan cheese (optional)
• A drizzle of olive oil

Step-by-Step Instructions

Step 1: Sauté Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add diced onions, carrots, and celery. Cook for 5–7 minutes until vegetables soften and onions become translucent.
3. Stir in the garlic and cook for 1–2 minutes, until fragrant.

Step 2: Build the Base

1. Add the tomato paste and stir well to coat the vegetables. Let it cook for 1 minute to enhance the flavor.
2. Pour in the canned diced tomatoes, along with their juices. Stir to combine.

Step 3: Simmer the Soup

1. Add the vegetable broth, beans, dried oregano, thyme, and smoked paprika (if using). Stir everything together and bring the mixture to a boil.
2. Reduce the heat to a simmer, cover the pot, and let it cook for 15 minutes to allow the flavors to meld together.

Step 4: Cook the Pasta

1. While the soup simmers, bring a small pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Drain and set aside.
2. Alternatively, you can cook the pasta directly in the soup during the last 10 minutes of cooking. However, this may thicken the soup over time as the pasta absorbs liquid.

Step 5: Combine and Serve

1. Stir the cooked pasta into the soup just before serving to prevent it from becoming mushy.
2. Taste the soup and adjust seasoning with salt and pepper as needed.

Step 6: Garnish and Enjoy

1. Ladle the soup into bowls.
2. Top with fresh parsley, grated Parmesan cheese, and a drizzle of olive oil for extra flavor.

Serving and Storage Tips

Serving:

• Pair the soup with crusty bread, a fresh green salad, or garlic bread for a complete meal.
• Serve with a side of roasted vegetables for added nutrition.

Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well! Just leave out the pasta before freezing. Thaw overnight in the fridge, reheat on the stovetop, and add fresh pasta when serving.

Helpful Notes

• Bean Varieties: Use your favorite beans like kidney, chickpeas, or black beans if cannellini isn’t available.
• Pasta Swap: Try gluten-free pasta or grain alternatives such as quinoa for dietary restrictions.
• Extra Veggies: Add zucchini, spinach, or kale for extra nutrients. Stir in leafy greens during the last 5 minutes of cooking.
• Spice It Up: For a kick of heat, add a pinch of red chili flakes or a dash of hot sauce.

Tips from Well-Known Chefs

1. Giada De Laurentiis: Always use fresh herbs like basil or parsley as garnish to brighten the soup’s flavor.
2. Ina Garten: Don’t overcook the pasta in the soup. Cooking it separately keeps the soup texture perfect.
3. Jamie Oliver: Use high-quality olive oil for the drizzle; it adds a luxurious finishing touch.
4. Rachael Ray: Add a Parmesan rind to the broth while simmering for an extra depth of flavor.

Frequently Asked Questions

1. Can I make this soup vegan?

Yes! Use vegetable broth and skip the Parmesan cheese or use a vegan cheese alternative.

2. How can I thicken the soup?

Mash some of the beans with a fork before adding them to the soup. This will naturally thicken the broth.

3. Can I use fresh tomatoes instead of canned?

Absolutely! Blanch, peel, and dice about 4 medium tomatoes, and use them in place of the canned tomatoes.

4. What other pasta shapes work well?

Any small pasta like farfalle, mini shells, or even broken spaghetti will work great.

5. How do I prevent pasta from absorbing too much liquid?

Cook the pasta separately and add it to individual bowls before ladling the soup on top.

6. Can I add meat?

For a meaty version, stir in cooked Italian sausage, shredded chicken, or ground turkey.

7. What’s the best way to reheat leftovers?

Heat the soup on the stovetop over low heat, adding a splash of broth or water if it’s too thick.

8. Is it okay to make this soup ahead of time?

Yes! The flavors improve as it sits. Just cook the pasta fresh when reheating.

9. Can I use dried beans instead of canned?

Yes, but soak and cook the beans first. You’ll need about 1.5 cups of cooked beans.

10. How can I make the soup more flavorful?

Add a splash of balsamic vinegar or a squeeze of lemon juice at the end to brighten the flavors.