Italian Bean Soup with Pasta
Warm, hearty, and bursting with Tuscan flavors, this Italian Bean Soup with Pasta is the perfect one-pot comfort meal for any night of the week. Loaded with tender vegetables, creamy cannellini and kidney beans, and perfectly al dente pasta, this nourishing soup is simmered in a rich tomato-infused broth seasoned with aromatic Italian herbs. Fresh spinach adds a vibrant touch, while a sprinkle of Parmesan and fresh parsley make for an irresistible finish. Ready in just 50 minutes and packed with wholesome ingredients, this vegetarian bean soup is ideal for cozy dinners or meal prep. Serve it with crusty bread for a truly satisfying Italian-inspired feast!
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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)
- 6 cups vegetable broth
- 15 ounces cannellini beans (canned), drained and rinsed
- 15 ounces kidney beans (canned), drained and rinsed
- 1 cup dry small pasta (e.g., ditalini or elbow pasta)
- 2 teaspoons dried Italian seasoning
- 2 cups fresh spinach (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- as needed grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the minced garlic and tomato paste, then cook for 1-2 minutes until fragrant.
Stir in the canned diced tomatoes, vegetable broth, cannellini beans, and kidney beans.
Add the dried Italian seasoning, salt, and black pepper, mixing well to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20 minutes to allow the flavors to meld.
Stir in the dry pasta and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente.
If using spinach, add it during the last 2-3 minutes of cooking to wilt.
Taste the soup and adjust seasoning if necessary by adding more salt or pepper.
Serve the soup hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 7978 mg | 347% | |
| Total Carbohydrate | 448.9 g | 163% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 60.6 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 994 mg | 76% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 8662 mg | 184% | |
*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.
