Why You’ll Love This Recipe
This soup is everything you could want in a bowl—comforting, filling, and bursting with flavor. The combination of tender white beans and pasta in a rich, herby broth makes it a heartwarming meal that’s perfect for chilly days. It’s also easy to prepare, and you can customize it with your favorite vegetables or add a sprinkle of parmesan for extra richness. This Italian-inspired soup is nutritious, satisfying, and guaranteed to become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons olive oil
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1 large onion, chopped
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2 cloves garlic, minced
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3 medium carrots, peeled and diced
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2 celery stalks, diced
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1 can (15 oz) white beans, drained and rinsed (cannellini or great northern beans work well)
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1 can (14.5 oz) diced tomatoes
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6 cups low-sodium vegetable broth
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon red pepper flakes (optional for heat)
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1 cup small pasta (like ditalini or elbow macaroni)
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Salt and pepper to taste
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Fresh parsley or basil for garnish
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Freshly grated parmesan cheese for topping (optional)
Directions
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In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
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Add the diced carrots and celery to the pot and cook for an additional 5 minutes, stirring occasionally.
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Stir in the white beans, diced tomatoes, vegetable broth, basil, oregano, and red pepper flakes (if using). Bring the mixture to a boil.
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Once boiling, reduce the heat and let the soup simmer for about 15 minutes, allowing the vegetables to become tender and the flavors to meld.
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Add the pasta to the soup and continue to simmer for another 8-10 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent the pasta from sticking.
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Taste the soup and season with salt and pepper as needed.
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Ladle the soup into bowls and garnish with freshly chopped parsley or basil and a sprinkle of parmesan cheese if desired. Serve hot and enjoy!
Servings and timing
This recipe makes about 6 servings. It requires approximately 10 minutes of prep time and 30 minutes of cooking time, making it a quick and satisfying meal to prepare.
Variations
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Add More Vegetables: You can add other vegetables like spinach, zucchini, or potatoes to increase the nutritional value and add more texture.
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Use Different Beans: While white beans are traditional, you can experiment with other beans like chickpeas, kidney beans, or pinto beans for a different flavor.
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Add Meat: For a heartier version, you can add chicken to the soup for extra protein.
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Make it Gluten-Free: Use gluten-free pasta to make this soup gluten-free. You can also skip the pasta altogether and use quinoa or rice as a substitute.
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid as it sits, so you may need to add a little extra broth when reheating. You can also freeze the soup (without the pasta) for up to 3 months. To reheat, simply thaw in the fridge overnight and reheat on the stove over low heat until warmed through.
FAQs
1. Can I make this soup in advance?
Yes, this soup can be made ahead of time. The flavors will continue to develop as it sits, making it even better the next day. Just store it in the fridge and reheat when ready to serve.
2. Can I use canned beans instead of dried beans?
Yes, canned beans work perfectly for this recipe. Just be sure to drain and rinse them to remove excess sodium.
3. Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for vegetable broth if you prefer. It will add a slightly different flavor but will still be delicious.
4. Can I add spinach or kale to this soup?
Yes, adding leafy greens like spinach or kale would be a great addition. Just stir them in toward the end of cooking so they have time to wilt but don’t overcook.
5. What kind of pasta works best in this soup?
Small pasta shapes like ditalini, elbow macaroni, or orzo are ideal for this soup. You can also use broken spaghetti or other small pasta shapes.
6. Is this soup vegan?
Yes, this recipe is vegan as written since it uses vegetable broth and doesn’t contain any dairy or animal products.
7. Can I freeze this soup?
Yes, you can freeze the soup (without pasta) for up to 3 months. The pasta may become soft when reheated, so it’s best to freeze the soup separately and cook the pasta fresh when you reheat it.
8. Can I use fresh beans instead of canned?
You can use dried beans if you prefer, but you’ll need to soak and cook them beforehand, which will take extra time.
9. Can I make this soup spicier?
Yes, you can increase the amount of red pepper flakes or even add a chopped fresh chili pepper to the soup for more heat.
10. What can I serve with this soup?
This soup pairs wonderfully with crusty bread or a simple salad. You can also serve it with a sprinkle of parmesan cheese or a drizzle of olive oil on top.
Conclusion
Hearty Italian White Bean Soup With Pasta is the perfect dish for those who love comforting, flavorful meals. With its savory broth, creamy white beans, and tender pasta, this soup is both satisfying and nourishing. It’s easy to make, versatile, and packed with delicious ingredients. Whether you’re enjoying it on a cold day or serving it at a family dinner, this hearty soup will surely warm your heart and satisfy your hunger.
Hearty Italian White Bean Soup With Pasta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
Hearty Italian White Bean Soup With Pasta is a comforting, flavorful dish made with creamy white beans, tender pasta, and a savory broth infused with aromatic herbs. This satisfying soup is perfect for chilly days and offers a delicious combination of textures and bold Italian flavors.
Ingredients
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2 tablespoons olive oil
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1 large onion, chopped
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2 cloves garlic, minced
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3 medium carrots, peeled and diced
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2 celery stalks, diced
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1 can (15 oz) white beans, drained and rinsed (cannellini or great northern beans work well)
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1 can (14.5 oz) diced tomatoes
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6 cups low-sodium vegetable broth
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon red pepper flakes (optional for heat)
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1 cup small pasta (like ditalini or elbow macaroni)
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Salt and pepper to taste
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Fresh parsley or basil for garnish
- Freshly grated parmesan cheese for topping (optional)
Instructions
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Heat olive oil over medium heat in a large pot. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
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Add the diced carrots and celery to the pot, cooking for an additional 5 minutes, stirring occasionally.
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Stir in the white beans, diced tomatoes, vegetable broth, basil, oregano, and red pepper flakes (if using). Bring to a boil.
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Reduce heat and let the soup simmer for 15 minutes, allowing the vegetables to soften and the flavors to meld together.
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Add the pasta and continue to simmer for another 8-10 minutes, or until the pasta is cooked al dente. Stir occasionally.
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Taste the soup and season with salt and pepper as needed.
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Ladle the soup into bowls and garnish with fresh parsley or basil and grated parmesan cheese, if desired. Serve hot.
Notes
Variations: Add vegetables like spinach, zucchini, or potatoes for extra nutrition and texture.Meat Options chicken for additional protein.: Add chicken for additional protein.Gluten-Free: Use gluten-free pasta or skip the pasta and use quinoa or rice.Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing is best without the pasta; store for up to 3 months.
