Sarasota's Italian Garlic Bean, Pasta & Arugula Sou

Name: Sarasota's Italian Garlic Bean, Pasta & Arugula Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (15 ounce) cans white beans, drained but not rinsed (I like a small Italian white bean, but navy, great northern will work fine); 2 cups dried soaked and cooked if you want to make your own beans; 4 ounces small shell pasta; 8 cups chicken stock (broth is fine); 4 teaspoons minced garlic (more or less according to taste); 1 medium onion (chopped fine); 1 (7 ounce) bag baby arugula; 3 tablespoons fresh parsley, chopped fine; 4 tablespoons olive oil; salt; pepper; olive oil

Servings: persons

3 (15 ounce) cans white beans, drained but not rinsed (I like a small Italian white bean, but navy, great northern will work fine)
2 cups dried soaked and cooked if you want to make your own beans
4 ounces small shell pasta
8 cups chicken stock (broth is fine)
4 teaspoons minced garlic (more or less according to taste)
1 medium onion (chopped fine)
1 (7 ounce) bag baby arugula
3 tablespoons fresh parsley, chopped fine
4 tablespoons olive oil
salt
pepper
olive oil

1
Soup Base -- In a large pot, add the olive oil and heat to medium.
2
Add the garlic and onion and cook 2-3 minutes until they begin to soften.
3
Beans -- Take 1 1/2 cans of the beans of mix them with a little of the chicken broth (1 cup or so) in a blender or food processor and pulse a few times until pureed.
4
Not too long.
5
Then to the pot with the onion and garlic, add in the rest of the beans, the pureed beans and the rest of the broth.
6
Bring to a medium boil and add the pasta in and cook until al dente.
7
Should take around 8-10 minutes is all.
8
Arugula -- Once the pasta is cooked, remove from the heat and add the arugula and parsley, and any salt and pepper to taste.
9
The arugula will cook just with the heat of the soup.
10
Serve -- I serve this with some good olive oil as a garnish drizzled over the top and some crusty bread if you are just having the soup or you can make some grilled sandwiches on the side.
11
ENJOY!

1306

kcal

Calories

Fat

Carbs

172

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

Saved locally in your browser — visible only to you.

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: 3 (15 ounce) cans white beans, drained but not rinsed (I like a small Italian white bean, but navy, great northern will work fine), 2 cups dried soaked and cooked if you want to make your own beans, 4 ounces small shell pasta, 8 cups chicken stock (broth is fine), and more.

Yes, Sarasota's Italian Garlic Bean, Pasta & Arugula 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!

Sarasota's Italian Garlic Bean, Pasta & Arugula Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions