Tuscan Bean and Pasta Soup
Warm, hearty, and bursting with rustic Italian flavors, this Tuscan Bean and Pasta Soup is the ultimate comfort food for chilly days. Packed with nutritious cannellini beans, tender bite-sized pasta, and a medley of fresh vegetables like carrots, celery, and spinach, this soup strikes a perfect balance between wholesome and satisfying. Infused with aromatic rosemary, thyme, and oregano, every spoonful delivers a taste of sun-soaked Tuscany. Simmered to meld the rich flavors of vegetable broth and diced tomatoes, it’s a one-pot wonder that’s both easy to prepare and incredibly nourishing. Serve it with a sprinkle of Parmesan cheese and a side of crusty bread for a meal that feels like a warm Italian embrace. Perfect for meal prepping or cozy family dinners, this recipe is an inviting way to bring classic Mediterranean comfort food to your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 400 grams canned diced tomatoes
- 400 grams, drained and rinsed cannellini beans
- 6 cups vegetable broth
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 200 grams small pasta (e.g., ditalini or elbow)
- 3 cups baby spinach
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 cup (optional, for serving) grated Parmesan cheese
- 1 loaf (optional, for serving) crusty bread
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes (with their juices), cannellini beans, vegetable broth, rosemary, thyme, and oregano. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
While the soup is simmering, cook the pasta according to the package instructions in a separate pot until al dente. Drain and set aside.
After the soup has simmered, stir in the cooked pasta and baby spinach. Let the spinach wilt for 2-3 minutes.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and top with grated Parmesan cheese, if desired, and serve with crusty bread on the side.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 960 mg | 20% | |
*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.
