Hearty Pasta and Bean Soup
Warm up with a comforting bowl of Hearty Pasta and Bean Soup, a soul-soothing recipe that's as nourishing as it is delicious. Brimming with tender vegetables, creamy cannellini and kidney beans, and perfectly al dente pasta, this one-pot wonder is infused with robust Italian herbs like oregano and basil. A splash of lemon juice and a handful of fresh spinach add a bright, fresh finish, while a sprinkle of parmesan and parsley takes it to the next level of savoriness. With just 15 minutes of prep time and simple pantry staples, this wholesome soup is perfect for busy weeknights or cozy family dinners. It's a filling, vegetarian-friendly dish that'll keep you warm and satisfied all season long.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes (canned, with juice)
- 6 cups vegetable broth
- 15 ounces cannellini beans (canned, drained and rinsed)
- 15 ounces kidney beans (canned, drained and rinsed)
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spinach, roughly chopped
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for 5–6 minutes until vegetables are softened.
Stir in minced garlic and cook for an additional 1 minute until fragrant.
Push the vegetables to one side of the pot and add tomato paste to the empty space. Stir and cook for 1–2 minutes to caramelize.
Mix the tomato paste with the vegetables, then add the diced tomatoes (along with their juices) and vegetable broth.
Stir in drained cannellini and kidney beans, dried oregano, dried basil, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow flavors to meld.
Uncover the pot and add the pasta. Cook for an additional 10 minutes, or until the pasta is al dente.
Stir in the chopped spinach and cook for another 2 minutes, until wilted.
Remove the bay leaf and stir in lemon juice for a bright finish.
Ladle the soup into bowls, sprinkle with grated parmesan cheese and fresh parsley, and serve warm.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 11.6 g | 42% | |
| Total Sugars | 10.0 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1211 mg | 26% | |
*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.
