Pasta and Bean Soup

Nutriscore Rating: 82/100

Cozy up with a bowl of hearty Pasta and Bean Soup, a comforting classic brimming with wholesome flavors and nourishing ingredients. This one-pot wonder features a savory medley of tender pasta, protein-packed kidney and cannellini beans, and aromatic vegetables like onion, carrot, and celery, simmered in a fragrant tomato-infused broth. Elevated with fresh rosemary, thyme, and a hint of garlic, this recipe is perfect for weeknight dinners or chilly days. Optional baby spinach adds a pop of color and nutrients, while garnishes of grated Parmesan and fresh parsley lend the perfect finishing touch. Ready in just 50 minutes and serving six, this vegetarian, high-protein soup pairs beautifully with crusty bread for a satisfying, soul-warming meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 14.5 ounces diced tomatoes, canned
• 6 cups vegetable broth
• 15 ounces kidney beans, canned, drained and rinsed
• 15 ounces cannellini beans, canned, drained and rinsed
• 1 cup dried small pasta (e.g., ditalini, elbow, or small shells)
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach (optional)
• 0.5 cup parmesan cheese, grated (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

📝 Instructions

12 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

3. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Add the tomato paste, stir, and cook for 2 minutes to develop the flavors.

5. Stir in the canned diced tomatoes and vegetable broth. Bring the mixture to a simmer.

6. Add the kidney beans, cannellini beans, rosemary, thyme, bay leaf, salt, and black pepper. Stir well and let simmer for 10 minutes to allow the flavors to meld.

7. Add the dried pasta to the pot and simmer for an additional 8-10 minutes, or until the pasta is just tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

8. If using baby spinach, stir it into the soup during the last 2 minutes of cooking until wilted.

9. Remove the bay leaf from the soup and discard.

10. Taste the soup and adjust seasoning with additional salt or pepper if needed.

11. Ladle the soup into bowls and garnish with grated parmesan cheese and chopped parsley, if desired.

12. Serve hot with crusty bread for a complete and delicious meal.

Nutrition Facts

1 serving (550.9g)

Calories		405
% Daily Value*
Total Fat		11.6 g	15%
	Saturated Fat	3.3 g	17%
	Polyunsaturated Fat	0.6 g
Cholesterol		10 mg	3%
Sodium		1261 mg	55%
Total Carbohydrate		58.9 g	21%
	Dietary Fiber	12.1 g	43%
	Total Sugars	8.8 g
Protein		20.9 g	42%
Vitamin D		0.1 mcg	1%
Calcium		279 mg	21%
Iron		5.5 mg	31%
Potassium		1222 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.

Source of Calories

Fat: 616 cal (24.4%%)

Protein: 499 cal (19.8%%)

Carbs: 1412 cal (55.9%%)