Pasta and Bean Soup

Cozy up with a bowl of hearty Pasta and Bean Soup, a comforting classic brimming with wholesome flavors and nourishing ingredients. This one-pot wonder features a savory medley of tender pasta, protein-packed kidney and cannellini beans, and aromatic vegetables like onion, carrot, and celery, simmered in a fragrant tomato-infused broth. Elevated with fresh rosemary, thyme, and a hint of garlic, this recipe is perfect for weeknight dinners or chilly days. Optional baby spinach adds a pop of color and nutrients, while garnishes of grated Parmesan and fresh parsley lend the perfect finishing touch. Ready in just 50 minutes and serving six, this vegetarian, high-protein soup pairs beautifully with crusty bread for a satisfying, soul-warming meal.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 14.5 ounces diced tomatoes, canned
• 6 cups vegetable broth
• 15 ounces kidney beans, canned, drained and rinsed
• 15 ounces cannellini beans, canned, drained and rinsed
• 1 cup dried small pasta (e.g., ditalini, elbow, or small shells)
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach (optional)
• 0.5 cup parmesan cheese, grated (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the tomato paste, stir, and cook for 2 minutes to develop the flavors.

Step 5

Stir in the canned diced tomatoes and vegetable broth. Bring the mixture to a simmer.

Step 6

Add the kidney beans, cannellini beans, rosemary, thyme, bay leaf, salt, and black pepper. Stir well and let simmer for 10 minutes to allow the flavors to meld.

Step 7

Add the dried pasta to the pot and simmer for an additional 8-10 minutes, or until the pasta is just tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Step 8

If using baby spinach, stir it into the soup during the last 2 minutes of cooking until wilted.

Step 9

Remove the bay leaf from the soup and discard.

Step 10

Taste the soup and adjust seasoning with additional salt or pepper if needed.

Step 11

Ladle the soup into bowls and garnish with grated parmesan cheese and chopped parsley, if desired.

Step 12

Serve hot with crusty bread for a complete and delicious meal.

Nutrition Facts

Serving size	(3565.2g)

Amount per serving	% Daily Value*
Calories	3073.8

Total Fat 82.2g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 71.4mg	0%
Sodium 9251.4mg	0%
Total Carbohydrate 441.0g	0%
Dietary Fiber 78.9g	0%
Total Sugars 54.5g
Protein 157.2g	0%

Vitamin D 47.6IU	0%
Calcium 2241.0mg	0%
Iron 33.8mg	0%
Potassium 8274.4mg	0%

*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.

Source of Calories

Fat: 23.6%

Protein: 20.1%

Carbs: 56.3%