Pasta Bean Soup
Warm, hearty, and utterly comforting, Pasta Bean Soup is a one-pot wonder packed with wholesome ingredients and flavor. This simple yet satisfying dish combines tender vegetables, protein-rich cannellini and kidney beans, and perfectly cooked small pasta shells in a savory broth infused with oregano, thyme, and a hint of garlic. Finished with a handful of vibrant baby spinach and optional garnishes of fresh parsley and Parmesan cheese, this soup is as nourishing as it is delicious. Ready in just 45 minutes, it’s the perfect meal for busy weeknights or cozy evenings. Whether you're looking for a filling vegetarian dinner or a soul-soothing bowl of comfort food, this Pasta Bean Soup delivers in every way.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned cannellini beans, rinsed and drained
- 15 ounces canned red kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta shells (or any small pasta of your choice)
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 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, or until the vegetables soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes (with their liquid), vegetable broth, cannellini beans, and kidney beans to the pot.
Season with dried oregano, dried thyme, and add the bay leaf. Stir well.
Bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
After 15 minutes, add the small pasta shells to the pot. Stir well and cook uncovered for another 8-10 minutes, or until the pasta is tender.
Remove and discard the bay leaf from the soup.
Stir in the baby spinach and cook for 1-2 minutes, until wilted.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with grated Parmesan cheese on top for added flavor, if you like.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 7630 mg | 332% | |
| Total Carbohydrate | 445.8 g | 162% | |
| Dietary Fiber | 85.6 g | 306% | |
| Total Sugars | 61.3 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1010 mg | 78% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 8043 mg | 171% | |
*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.
