Red Bean and Pasta Soup
Cozy up with a hearty bowl of Red Bean and Pasta Soup, a satisfying and wholesome dish brimming with flavor and nourishment. This recipe combines tender red beans, vibrant vegetables, and al dente pasta in a savory broth seasoned with aromatic herbs like oregano and basil. A can of diced tomatoes and a handful of fresh spinach add color and depth, while a sprinkle of Parmesan cheese provides the perfect finishing touch. Ready in under an hour, this one-pot wonder is not only easy to prepare but also versatile—perfect as a comforting weeknight meal or an elegant starter for a dinner gathering. Ideal for fans of Italian-inspired soups, this recipe is flavorful, budget-friendly, and delightfully filling. Don't forget to savor it with some crusty bread on the side!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 cloves garlic, minced
- 2 15-ounce cans canned red beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes with juices
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 cup uncooked small pasta (e.g., ditalini or macaroni)
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the red beans, diced tomatoes with their juices, vegetable broth, dried oregano, dried basil, and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
After 20 minutes, add the uncooked pasta to the soup and simmer for 8-10 minutes, or until the pasta is tender.
Stir in the chopped spinach and cook for 1-2 minutes, until wilted.
Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese. Serve warm.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 8058 mg | 350% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 57.5 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1314 mg | 101% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6012 mg | 128% | |
*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.
