Italian Bean And Pasta Soup Recipe

Name: Italian Bean And Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Extra Virgin Olive Oil, Divided + More For Drizzle & Coating Pasta; 2 whole Small Yellow Onions, Chopped; 1-1/2 teaspoon Salt; 2 whole Medium Carrots, Chopped; 2 stalks Celery, Chopped; 4 cloves Garlic, Finely Chopped; 1/2 cups Chopped Fresh Parsley Leaves; 1/4 teaspoons Ground Black Pepper; 2 cans (15 Oz. Size) Pinto Beans, Or Cannellini Beans; 2 cups Broth (I Use Imagine No Chicken Broth); 1 cup Dry Whole Grain Penne Pasta, Cooked According To Package Instructions, Drained, Chopped And Tossed With A Bit Of Olive Oil; 1/2 cups Optional Chopped Fresh Parsley Or Basil For Garnish

Servings: persons

4 Tablespoons Extra Virgin Olive Oil, Divided + More For Drizzle & Coating Pasta
2 whole Small Yellow Onions, Chopped
1-1/2 teaspoon Salt
2 whole Medium Carrots, Chopped
2 stalks Celery, Chopped
4 cloves Garlic, Finely Chopped
1/2 cups Chopped Fresh Parsley Leaves
1/4 teaspoons Ground Black Pepper
2 cans (15 Oz. Size) Pinto Beans, Or Cannellini Beans
2 cups Broth (I Use Imagine No Chicken Broth)
1 cup Dry Whole Grain Penne Pasta, Cooked According To Package Instructions, Drained, Chopped And Tossed With A Bit Of Olive Oil
1/2 cups Optional Chopped Fresh Parsley Or Basil For Garnish

1
Heat half of the olive oil in a large pot over a medium low heat. Add the onions and 1/2 teaspoon of the salt. Saute for 5 minutes, stirring occasionally. Add carrot, celery, garlic, parsley and pepper. Saute for 5 minutes more, stirring occasionally.
2
Add the beans with their liquid plus the broth and the rest of the salt. Turn heat down to low and simmer for 5 minutes, covered. Remove pot from the heat. Let soup cool for 15 minutes.
3
Puree the soup in a food processor or blender, in 2 batches. Return soup to the pot and warm over a medium low heat.
4
Ladle the soup into bowls and top with some of the chopped pasta. Drizzle the top with some olive oil, sprinkle with parsley and serve.
5
Adapted from a recipe by Maggie Stuckey.
6
Use organic ingredients whenever possible.

999

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Tablespoons Extra Virgin Olive Oil, Divided + More For Drizzle & Coating Pasta, 2 whole Small Yellow Onions, Chopped, 1-1/2 teaspoon Salt, 2 whole Medium Carrots, Chopped, and more.

Yes, Italian Bean And Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Bean And Pasta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions