Florentine White Bean Soup with Pasta
Warm, hearty, and packed with nourishing flavors, Florentine White Bean Soup with Pasta is the ultimate comfort food for any season. This comforting soup combines tender white beans, aromatic vegetables, and tender pasta in a rich vegetable broth infused with oregano and thyme. Fresh baby spinach adds a vibrant Florentine touch, while a splash of lemon juice brightens every spoonful. Perfect for busy weeknights, this one-pot recipe comes together in just 45 minutes and yields a satisfying, protein-packed meal. Serve it with a sprinkle of Parmesan for a savory finish, and enjoy this wholesome, veggie-forward delight that’s as nutritious as it is delicious. Ideal for meal prep, family dinners, and cozy lunches, this soup is a must-try for lovers of Italian-inspired dishes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 2 cups canned white beans (such as cannellini or great northern), drained and rinsed
- 6 cups vegetable broth
- 1 cup diced tomatoes, canned with juice
- 1 cup dried small pasta (such as ditalini or elbow)
- 4 cups baby spinach, fresh
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice, freshly squeezed
- 0.5 cup Parmesan cheese, shredded (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the white beans, vegetable broth, and diced tomatoes with their juice to the pot. Stir to combine.
Add the oregano, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Stir in the pasta and continue to simmer, stirring occasionally, for 8-10 minutes or until the pasta is tender.
Add the fresh spinach and stir until it wilts into the soup, about 2 minutes.
Stir in the freshly squeezed lemon juice for a bright, fresh finish. Taste and adjust seasoning if needed.
Ladle the soup into bowls and top with shredded Parmesan cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 9331 mg | 406% | |
| Total Carbohydrate | 375.5 g | 137% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 46.4 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2077 mg | 160% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 6306 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
