White beans and pasta make for a satisfying and filling soup. It can stand alone as a main course or as a side to lunch and dinner main dishes. Cook up this cozy soup for a cool day or a quick weekday dinner. You can use white beans that you’ve already cooked, canned beans, or leftover beans.
Course Appetizer, Main Course, Side Dish, Soup
Cuisine Italian
Keyword bean and pasta soup, bean and pasta soup recipe, pasta and bean soup, pasta and bean soup recipe, pasta and white bean soup, pasta and white bean soup recipe, white bean and pasta soup, white bean and pasta soup recipe
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 10
Ingredients
4cupsgreat northern, cannellini, or white navy beanscooked, rinsed, and drained (or 2 cans white beans)
6cupsvegetable or mushroom stockor chicken broth if preferred
1medium sweet onionchopped
2teaspoonsminced garlic
2medium tomatoescoarsely chopped
1teaspoonoregano
2teaspoonsbasil
sea salt and coarse ground black pepper to taste
1cupuncooked pasta shells
3Tbspparmesan cheesefreshly grated
Instructions
In a large pot, combine beans, broth, onion, garlic, tomatoes, spices, and salt and pepper. Bring to a boil over medium-high heat.
Lower the heat to medium and stir in the pasta. Cook, partially covered, for 7-10 minutes or until pasta is al dente’.
Serve a sprinkling of cheese or chopped green onions on top.
Notes
This is a great way to use extra pasta. If using pre-cooked pasta, add it in after Step 1 and cook for 3 - 5 minutes.You can omit pasta noodles or add cooked rice or quinoa if that's what you have.Store Italian bean soup in the refrigerator when cool. It will keep for up to five days in the fridge with an airtight lid.