Italian Bean and Pasta Soup
Warm, hearty, and brimming with rustic Italian flavors, this Italian Bean and Pasta Soup is a comforting one-pot meal that’s perfect for busy weeknights or cozy weekends. Packed with tender cannellini beans, perfectly cooked pasta, and a medley of aromatic vegetables, this soup combines wholesome ingredients with fragrant herbs like basil, oregano, and bay leaf for a flavorful broth. Simmered to perfection in just under an hour, it’s easy to make and comes together with pantry staples like canned tomatoes and vegetable broth. Garnish with fresh parsley and a sprinkle of Parmesan cheese for a restaurant-quality finish. Ideal as a meal-prep option or for feeding a family, this vegetarian soup is as nutritious as it is satisfying, making it a must-try for lovers of Italian comfort food.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with juice)
- 6 cups vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup small pasta (e.g., ditalini, elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- grated Parmesan cheese (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the canned diced tomatoes (with their juice), vegetable broth, rinsed cannellini beans, dried oregano, dried basil, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
Stir in the pasta and cook for an additional 8–10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Remove and discard the bay leaf. Taste the soup and adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.7 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 874 mg | 19% | |
*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.
