White Bean and Pasta Soup with Sun Dried Tomatoes
Warm, hearty, and brimming with Mediterranean-inspired flavors, this White Bean and Pasta Soup with Sun-Dried Tomatoes is the ultimate comfort meal in a bowl. Packed with protein-rich white beans, tender ditalini pasta, and vibrant sun-dried tomatoes, this soup delivers a satisfying combination of textures and tastes. Fresh spinach or kale adds a nutrient-packed boost, while aromatic Italian seasoning ties everything together. Ready in just 45 minutes, this one-pot recipe is perfect for busy weeknights or cozy weekends. Top it with a sprinkle of Parmesan and fresh parsley for an elegant and delicious finish. Pair it with crusty bread, and you’ve got an easy, wholesome dinner the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 1 large Celery stalk, diced
- 6 cups Vegetable broth
- 2 15-ounce cans Canned white beans (e.g., cannellini or Great Northern), drained and rinsed
- 1 cup Small pasta (e.g., ditalini or elbow)
- 0.33 cup Sun-dried tomatoes, chopped
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh spinach or kale, roughly chopped
- 0.25 cup Grated Parmesan cheese (optional)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Pour in the vegetable broth and bring it to a boil.
Stir in the white beans, sun-dried tomatoes, Italian seasoning, salt, and black pepper. Reduce the heat to medium-low and let the soup simmer for 10 minutes to allow the flavors to meld together.
Add the pasta to the pot and cook according to the package instructions, usually 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
In the final 2-3 minutes of cooking, stir in the fresh spinach or kale. Let the greens wilt into the soup.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Garnish with chopped parsley and serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 8117 mg | 353% | |
| Total Carbohydrate | 339.7 g | 124% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 51.8 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1540 mg | 118% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 7797 mg | 166% | |
*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.
