Quick N Easy Pasta Bean Soup
Dive into a comforting bowl of Quick N Easy Pasta Bean Soup, a hearty and wholesome recipe that's as nourishing as it is simple to prepare. Packed with tender cannellini beans, vibrant vegetables, and perfectly cooked pasta, this dish combines the rich flavors of Italian seasoning, a hint of red pepper flakes, and a touch of savory garlic. In just 35 minutes, you'll have a warm and satisfying soup that’s perfect for busy weeknights or casual family dinners. The addition of fresh baby spinach provides a burst of color and nutrients, while an optional sprinkle of grated parmesan cheese delivers a creamy, indulgent finish. With minimal prep and ingredients you likely already have in your pantry, this one-pot wonder is a must-try for lovers of easy, healthy, and flavorful meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 diced celery stalk
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces, drained and rinsed canned cannellini beans
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 cups, packed baby spinach
- 0.25 cup, grated (optional, for garnish) parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced carrot, and diced celery. Cook for another 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the canned diced tomatoes (with their juice), vegetable broth, and cannellini beans. Bring the mixture to a boil.
Once boiling, add the pasta, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well to combine.
Reduce the heat to medium and simmer for 10-12 minutes, or until the pasta is cooked to al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Taste the soup and adjust seasoning if needed.
Serve hot, optionally garnished with grated parmesan cheese.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 5.3 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1851 mg | 39% | |
*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.
